1 medium sweet potato, peeled and diced
1 cup broccoli florets
1/2 small purple cabbage, sliced
1 tablespoon olive oil
Salt, to taste
Pepper, to taste
2 cups cooked quinoa
1 cup red cherry tomatoes, quartered
1/2 cup yellow cherry tomatoes, quartered
1 avocado, sliced
4 tablespoons yogurt ranch dressing
Heat oven to 425°F. Place sweet potatoes, broccoli and cabbage on baking sheet lined with parchment paper. Toss with oil, season with salt/pepper. Bake 15-20 minutes until potatoes are soft. Divide cooked quinoa into four bowls. Top with veggies. Drizzle with dressing.
Makes four servings.