Chickpea Spinach Salad

• Medium sweet potato, peeled and diced

• 1 cup dried quinoa • 1 (15 ounce) can chickpeas • 4-5 cups baby spinach • 17 grams or 1/3 cup diced red onion • 30 grams or 1/3 cup dried cranberries

• 38 grams or 1/4 cup chopped cashews

• Salt and pepper • Drizzle olive oil • Choice of light dressing

Directions:

1. Pre-heat oven to 375 degrees F. On a large sheet pan, toss together diced sweet potato, and salt and pepper. Use cooking spray and bake sweet potato until fork tender, 30-35 minutes. 2. Cook quinoa according to package directions. Let cool and then set aside. 3. In a large bowl, add the quinoa, roasted sweet potato, chickpeas, spinach leaves, red onion, dried cranberries and cashews. Season with a pinch of salt and a drizzle of olive oil and mix together. Add light dressing of choice. Serves 4.