Roasted Sweet Potato, Quinoa And Arugula Salad

• 1 large sweet potato, peeled and diced (about 2 cups)
• 2 tablespoons melted coconut oil
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups cooked quinoa
• 3 cups baby arugula leaves, roughly chopped
• 3 tablespoons extra virgin olive oil
• 1 tablespoon freshly squeezed lemon juice

1. Preheat the oven to 425u0b0F.
2. Toss the sweet potatoes, coconut oil and cinnamon together on a parchment-lined baking sheet with a pinch of salt.
3. Roast the sweet potatoes until softened and a little bit browned, about 20 minutes.
4. Transfer the sweet potatoes to a large bowl and combine them with the quinoa and arugula. Drizzle over the olive oil and lemon juice and stir the ingredients together to combine. Season to taste with salt and a bit more lemon juice if you'd like it. Serve warm or at room temperature.

sweet potato, coconut oil, ground cinnamon, quinoa, baby arugula, extra virgin olive oil, freshly squeezed lemon juice

Taken from food52.com/recipes/19571-roasted-sweet-potato-quinoa-and-arugula-salad (may not work)