Herbed Baked Sweet Potato Nourish Bowl
[Vegan]

For the Baked Sweet Potatoes:

1. Preheat the oven to 425°F. Line a baking sheet with foil.
2. 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.

For the Coconut Quinoa:

1. While sweet potatoes are baking, prepare the quinoa. Rinse and drain quinoa.
2. 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.

To Assemble:

1. 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.