Serves 1 (perfect for packed lunch)

Ingredients:

• 1/4 cup quinoa, cooked

• 1/2 cup oven roasted sweet potatoes, small dice, skin on

• 1tbs bacon fat (could substitute ghee)

• 8 lacinato kale leaves, chiffonade

• salt and pepper to taste

• 1 heirloom tomato, diced

• 1/2 avocado, diced 

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Directions:

1. Preheat oven to 415 degrees.

2. Prepare quinoa according to package. Reserve 1/4 cup on the side. (make enough for leftovers because you only need 1/4 cup cooked but can use the leftover quinoa for other meals or to make multiple of this recipe for meals throughout the week).

3. Place diced sweet potatoes on a baking sheet lined with foil.

4. Toss in grape seed oil (enough to coat) and season ( I like to use cinnamon, cumin, paprika, turmeric, and salt and pepper).

5. Bake for 12-15 minutes or until fork tender (these don't take long since they are cut small, again I would dice up and bake off extra).

6. Heat bacon fat in a skillet.

7. And salt and pepper (about 1/2 tsp each) to kale and give the leaves a few good massages. 

8. Add kale to skillet and toss it coating all the leaves in the bacon fat.

9. Add tomatoes and cook about 2-3 minutes (just until they soften a little).

10. Remove skillet from heat and toss in sweet potatoes and quinoa.

11. Add avocado right before you eat!

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