From Robin Silva
2 peeled, cubed sweet potatoes
½ lb trimmed halved brussels sprouts
2 Tlbs olive oil, 1 tsp chili powder , ½ tsp salt
Toss together, bake at 400 degrees on rimmed baking sheet for ~30 minutes, until browned
Whisk together: 2 Tlbs olive oil, 2 Tlbs lime juice, 2 tsp honey ½ tsp salt, 1/4tsp pepper
6 cups mixed greens in large bowl, top with roasted vegetables, 2 Tlbs toasted pumpkin seeds, crumbled feta cheese, toss with dressing.
4 C cooked quinoa
1 C chopped Green pepper
1/2 C chopped green onion
1/2 C olives (kalamata olives from Micuccis are the best – but be aware! they have pits!)
1/4 C red onion
1 C cherry tomatoes
1 C chopped canned artichokes
4 oz crumbled feta cheese
1/3 C fresh parsley minced
1/4 C fresh lemon juice (1-2 lemons)
1/4 C red wine vinegar
3 tsp minced garlic
2 T olive oil
salt/pepper to taste
Combine everything in a large bowl. Allow to rest for a few hours.