INGREDIENTS
1 cup
black quinoa
2
medium sweet potatoes
1
pomegranate
2 tsp
chopped red onion (optional)
3/4 cup
chopped pecans
sea salt and black pepper
1/2 tsp
nutmeg
1 tsp
coconut oil
1 tsp
honey to drizzle
4
green olives
1
green pepper cut into thin slices