Supersalad with Sprouted Quinoa, Beans, and Roasted Veggies - alive magazine

Ingredients

• 1 large or 2 small sweet potatoes, peeled and cut into 1 inch (2.5 cm) pieces
• 1 Tbsp (15 mL) olive oil
• 2 tsp (10 mL) chili powder or cumin
• 1/2 tsp (2 mL) salt
• 1 cup (250 mL) uncooked sprouted quinoa or sprouted grain mixture
• 2 cups (500 mL) water
• 1 - 19 oz (540 g) can black beans, chickpeas, or white beans, drained and rinsed
• 4 cups (1 L) salad greens such as arugula
• 1 English cucumber or 5 baby cucumbers, peeled if desired, diced or sliced
• 1/2 cup (125 mL) olive oil
• 2 Tbsp (30 mL) raw apple cider vinegar
• 1 Tbsp (15 mL) maple syrup
• 1 tsp (5 mL) Dijon mustard
• 1 tsp (5 mL) low-sodium, gluten-free tamari
• 1/4 tsp (1 mL) dried garlic powder