- Prep Time: 20 mins
- bake Time: 1 hr
- Total Time: 1 hr, 20 mins
Ingredients
-
3 sweet potatoes, cubed
-
1.5 cups Anthony's Organic Dried Chickpeas (cooked beforehand)
-
1 block tofu, cubed
-
Drizzle of olive oil
-
Salt, pepper and garlic powder to taste
-
2 cups quinoa (cooked)
-
3/4 cup dried cranberries
-
3/4 cups pecans, chopped
-
3 tbsp olive oil
-
2 ½ tbsp apple cider vinegar
-
¾ tbsp honey
-
1 ½ tsp Dijon mustard
-
1 garlic clove, minced
-
Salt and freshly ground pepper, to taste
Featured
Instructions:
- Preheat the oven to 425F and line a baking sheet with parchment paper.
- Cube the sweet potatoes and tofu and place them on the baking sheet with the chickpeas. Toss with the olive oil, garlic powder, salt, and pepper, then roast for 40-45 minutes.
- In the meantime, cook the quinoa and whisk together the ingredients of the dressing.
- When everything is cooked, toss it all together with the pecans and dried cranberries.
- Enjoy warm.
