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- 3 large sweet potatoes
- 2 tbs. olive oil
- 1 tsp. salt
- 8 oz. pecans
- 2 tbs. maple syrup
- 1 cup quinoa, cooked according to package directions
- 1 cup dried cranberries
- 6 oz. feta cheese
Preheat the oven to 425 degrees F. Peel and dice the sweet potatoes. Lightly toss in olive oil and salt.
Place on a baking sheet in a single layer and bake for 40 to 45 minutes.
Coat a medium-sized skillet with olive oil over medium heat. Add the pecans and a pinch of salt and stir until lightly toasted.
Add the maple syrup and mix until pecans are coated, about two to three minutes. Remove from the skillet and cool on parchment paper in a single layer.
Toss all ingredients together and enjoy.