INGREDIENTS: (serves 2)
1 cup of quinoa
1 small purple sweet potato
1 small orange sweet potato
1 pomegranate
1 avocado (cut into cubes)
2 handfuls of fresh arugula
1 tbsp. of coconut oil/coconut butter

DRESSING:
Juice 1 small lemon
Zest ½ of lemon
2 tbsp. of avocado or olive oil
1 tbsp. of apple cider vinegar
Salt & pepper to taste

DIRECTIONS:
1. In a small sauce pan, cook quinoa as usual. In another saucepan, boil sweet potatoes whole, until tender
2. While the quinoa and sweet potato are cooking, remove all seeds from pomegranate and set aside
3. Remove quinoa from heat and leave lid on to cool. Remove sweet potato and chop
4. In a large nonstick pan, heat coconut butter until melted. Add chopped sweet potato (both varieties) and cook until slightly brown & crunchy.
5. In a large bowl, add cooked quinoa and ½ of dressing and mix well. Add sweet potato, rocket, mix well, top with avocado and pomegranate and top with remaining dressing