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Ingredients
US|METRIC
4 SERVINGS
- 3 sweet potatoes (medium, or yams, about 2 1/2 pounds peeled, cut into 3/4-inch cubes)
- 1 1/2 lb. Brussels sprouts (trimmed of ends and damaged leaves, and halved)
- 1 bunch dinosaur kale (also called Lacinato kale, thick stems removed, leaves washed, dried, stacked and thinly sliced)
- 1 cup quinoa (rinsed and drained)
- 1 cup pecans (toasted over high heat in a heavy dry skillet for a few minutes, toss & watch constantly to prevent burning)
- 1 1/2 Tbsp. nutritional yeast
- 5 Tbsp. extra-virgin olive oil (divided)
- 2 Tbsp. lemon juice (1 juicy lemon)
- 1 tsp. Dijon mustard
- 1/4 tsp. kosher salt (or more, to taste)
- freshly ground black pepper (to taste)
- slivered almonds
- sweetened dried cranberries (or cherries)
- micro greens
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