Kale Salad with Roasted Sweet Potatoes
Sweet potatoes contain beta-carotene – good for cognition! Kale has a huge dose of vitamin K, vitamin C, and vitamin A. Pumpkin seeds are rich in Omega 3 fatty acids. These are all essential for a healthy functioning brain!
- 1 medium sweet potato, diced
- ¼ tsp cinnamon
- Salt to taste
- 1 ½ tbsp. olive oil
- 2 tbsp pumpkin seeds
- 2 c. kale
- ¼ c. quinoa
- Squeeze of lime juice
Preheat your oven to 350.
Toss the sweet potato in 1 tbsp. olive oil. Place on baking sheet. Sprinkle cinnamon and salt over potatoes. Place in oven for 30 minutes.
Boil ½ cup of water on stove top. Add quinoa to boiling water, cover for roughly 15 minutes, or until liquid is absorbed.
Meanwhile, chop up the kale. Toss the kale in the olive oil and lime juice.
Once potatoes are done cooking, allow to cool. Toss all ingredients together. Enjoy!