Sweet Potato Quinoa Bowls

Serves 2

Ingredients

2 tsp. of Carlson The Very Finest Fish Oil, orange
1 medium sweet potato
1 Tbsp. of olive oil
salt & pepper
2 handfuls of baby spinach
2 cups of cooked quinoa
½ cup of thinly sliced purple cabbage
½ cup of crumbled feta cheese
¼ cup of chopped pecans
1 green onion, sliced
2 orange slices, cut in half

Directions

Preheat oven to 400°F.
Peel and chop the sweet potato.
Arrange potatoes on a baking sheet. Brush them with the olive oil, and sprinkle with salt and pepper to taste.
Roast potatoes for 15 minutes; stir and roast 10 more minutes or until they start to brown.
Place a handful of spinach in each of two serving bowls.
Divide quinoa, sweet potatoes, cabbage, feta cheese, pecans, green onion and orange slices between each bowl.
Drizzle 1 teaspoon of Carlson oil over each bowl.