INGREDIENTS
2
large sweet potatoes
3 cups
cooked in chicken broth (about 1 cup uncooked quinoa)
1/2 tsp
smoked paprika
1 tsp
salt
1 tsp
seasoning salt
2 tbsp
olive oil
1
small container of crumbled feta (about 3-4oz)
1
bag of arugla (about 3 cups or 5 oz)
1/3 cup
lemon juice
zest from one lemon
1/3 cup
olive oil
2
garlic cloves
1 tsp
salt
1 tbsp
honey