Warm Breakfast Salad

WARM BREAKFAST SALAD

INGREDIENTS
Spring Mix	Cinnamon – ½ tsp
Sweet Potatoes – 1	Black Pepper – 1 tsp & ½ tsp (keep separate)
Apples – 1
Avocado – 1
Pomegranate – ½	Honey – 2 Tbsp
Quinoa – ¼ c	Orange – 1
Hemp Seeds – 3 Tbsp	Lime – 1
Vegetable Broth – 1 c	Basil – 2 tsp
Olive Oil – 2 Tbsp	Poppy Seeds – 1 Tbsp
DIRECTIONS
Take your spring mix out of the refrigerator so that it can come to room temperature while you are cooking.
In a small pot, prepare quinoa as directed on packaging, using vegetable broth instead of water.
Wash and peel the sweet potato, then dice into medium sized cubes.
Warm oil, cinnamon, and 1 tsp of black pepper in a pan over medium heat, then add sweet potatoes, stirring to coat and then arranging in an even layer. Cover with a lid and let cook, flipping occasionally for even browning on both sides. Add hemp seeds the last few minutes. (Potatoes are  finished cooking when golden brown and tender)
While potatoes are cooking, make the dressing
Zest the orange. Then combine the zest with the juice of both the orange and the lime in a small container with a lid (you’ll be shaking this up to mix).
Add basil, honey, poppy seeds, and ½ tsp of black pepper, then shake vigorously. Sit to the side.
When potatoes are finished cooking, add mixture to cooked quinoa along with the arils (seeds) from your pomegranate and stir well.
Thinly slice avocado and apple.
To prepare, use one handful of spring mix, then a healthy heaping of quinoa mix. Layer apple and avocado slices. (Maybe a few pecans and sunflower seeds if you have any leftover from last week).
Drizzle with dressing and Enjoy!