Step 1

Preheat the oven to 220°C/425°F. Wash the sweet potatoes and beetroot thoroughly and dry. Halve the beetroots and sweet potatoes, then cut into large chunks. Mince garlic.

Step 2

Place the sweet potatoes, beetroot, and half of garlic in a bowl, season with cayenne, cumin, salt, and freshly ground pepper. Drizzle with olive oil and mix well.

Step 3

Transfer to a baking sheet and bake at 220°C/425°F for approx. 45 min. The vegetables should be slightly crisp on the outside and soft on the inside.

Step 4

In the meantime, in a small saucepan, cook the quinoa according to package instructions. Set aside and allow to cool slightly.

Step 5

Mince remaining garlic. For dressing, add miso paste, honey, almond butter, oil, lemon juice, garlic, and ginger to a small bowl, and mix thoroughly. Season to taste with salt and pepper. If the dressing is too viscous, add some water. Transfer the quinoa to a plate and drizzle with dressing. Sprinkle roasted sweet potatoes and the beetroots over it. Serve with cranberries, pecans, crumbled feta, and cilantro leaves. Enjoy!