Ingredients

1 cup quinoa, rinsed and drained

1 medium sweet potato, peeled and cut into cubes (4 cups)

Olive oil

Salt

¼ teaspoon black pepper

4 cups chopped kale, I used curly kale

½ teaspoon lemon juice

⅓ cup chopped toasted walnuts

⅓ cup dried cranberries

Maple Tahini Dressing:

½ cup plus 2 tablespoons tahini

¼ cup water

2 tablespoons pure maple syrup

2 tablespoons apple cider vinegar

1 teaspoon salt

¼ teaspoon black pepper