Herbed baked sweet potatoes paired with rich coconut quinoa, greens, and topped with pomegranate seeds and sliced almonds.
Preheat the oven to 425°F. Line a baking sheet with foil.
Add cubed sweet potatoes to the baking sheet. Toss with olive oil, fresh herbs, garlic, salt, and pepper. Bake for 28-30 minutes until golden brown and crispy.
While sweet potatoes are baking, prepare the quinoa. Rinse and drain quinoa.
Add to a medium saucepan. Stir in coconut milk and salt. Bring to a low boil, reduce to simmer, then cover. Cook for 15-20 minutes until quinoa is cooked (it will look more wet than traditionally cooked quinoa, that's ok). Take off the heat and keep covered until sweet potatoes are done.
Serve by placing a bed of salad mix on the bottom of a bowl. Spoon over quinoa and sweet potatoes. Top with a sprinkle of pomegranate seeds and sliced almonds.