Roasted Sweet Potato and Quinoa mason jar

Roasted Sweet Potato and Quinoa mason jar salad With Mango Balsamic Vinaigrette:

Enough said. It’s a step up in the Grab-n-go lunch World! Left overs, healthy fresh vegetables, it makes me want to go out! #tasty!!!
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What You Need:
Serves 2:

For the salad:

1. 1 small sweet potato or butternut peeled, diced into bite-sized pieces
2. 1 small red onion, peeled and quartered 
3. 1 tbsp olive oil
4. sea salt and pepper to taste
5. 1/4 cup quinoa
6. 1/4 red capsicum, diced
7. 2 cups greens like baby spinach, kale, rocket (you choose)
8. 1 tbsp dried cranberries
9. 1 tbsp salted sunflower seeds

For the dressing:

1. 1/4 cup mango, fresh or frozen
2. 1 tbsp balsamic vinegar
3. 1 1/2 tbsp water

What to Do:

1. Pre-heat oven to 200ºC. Place the sweet potatoes or butternut and onion in a bowl, add oil, and stir to coat. Sprinkle with a touch of salt and pepper. Spread evenly on a pan, and roast for 20 or so minutes, stirring a couple times, until the potatoes are soft.
2. Place the quinoa and half a cup of water in a covered pot on high. Bring to a boil, reduce to simmer, and cook for 15 to 20 minutes or until the liquid is all soaked up and the quinoa is tender.
3. Puree the mango with the balsamic vinegar and water, and set aside. Use a blender or by hand.
4. Allow the roasted potatoes/ butternut, onion and quinoa to cool to room temperature.
5. Start layering the salad in the jar beginning with the cooked quinoa, and pour the mango balsamic vinaigrette on top.
6. Top with diced red capsicum, greens, roasted sweet potatoes/butternut and onion, dried cranberries, and sunflower seeds.
7. Screw top on securely, and store in the fridge.
8. When you're ready to eat, give the jar a good shake to mix everything up and Enoy!

Adapted from pop sugar 

Bring healthy on-the-go lunches alive!