Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients

1/4 cup Carrot (shredded or diced)

1/4 cup Red bell pepper (diced)

half Mango (diced)

1/4 Cucumber (diced)

1/4 cup roasted chickpeas (canned)

2/3 cup or 75 grams Wild sockeye salmon (can substitute black beans for vegan option)

1/4 cup cooked sprouted quinoa

half a head Romaine Lettuce

1/4 cup Baked sweet potato (small chunks)

1/4 cup Avocado

2 tbsp Sprouted pumpkin seeds

Dressing

1/4 cup red wine vinegar

1 tbsp Dijon mustard

1 tbsp maple syrup or honey

Salt and pepper to taste.

Instructions:

1.  Cube and lightly coat sweet potato in olive oil, salt, and pepper. Bake at 375 for 20-25 minutes or until tender. Remove from oven and let cool

2.  Cook quinoa according to package directions. While quinoa is cooking, dice carrot, bell pepper, mango, cucumber, and chop lettuce to bite sized pieces - add to bowl

3. Once quinoa is cooked, remove from heat and let cool

4. Add all dressing ingredients to a jar and shake until combined

5. Add quinoa, pumpkin seeds, sweet potato, and avocado to the bowl and add desired amount of dressing. Lightly toss and enjoy!