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5 from 6 votes

Roasted Sweet Potato Cranberry Quinoa

Prep Time10 mins
Cook Time45 mins
Total Time1 hr
Author: Lorie Yarro


  • 1 cup quinoa cooked according to package
  • 3 medium sweet potatoes cut into one inch pieces
  • 1/2 cup fresh cranberries
  • 2/3 cup chopped pecans
  • 2-3 T pure maple syrup
  • 2 T coconut oil
  • 1 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 1/8 tsp sea salt


  • Preheat oven to 375°F.
  • Place sweet potatoes on parchment lined baking sheet and coat lightly with coconut oil.
  • Bake for about 30-40 minute or until soft.
  • **In the last ten minutes of baking, add cranberries and pecans to the baking sheet and continue to bake with sweet potatoes until cranberries start to burst.
  • Remove from oven and allow to cool for several minutes.
  • In a mixing bowl, add quinoa and then top with sweet potatoes, cranberries and pecans.
  • Add maple, coconut oil, vanilla, sea salt and cinnamon.
  • Stir to combine all ingredients.
  • Serve immediately with an extra drizzle of maple if desired.


Optional: Feel free to add a dash of ginger, nutmeg or allspice to this recipe as well!