Ingredients
• 2 large sweet potatoes
• 2 cups vegetable broth
• 1 cup quinoa, rinsed and uncooked
• ½ teaspoon coconut oil
• 1 cup butter lettuce or other, chopped
• Salt and pepper to taste
SALSA
• 1 baby cucumber, diced
• ½ mango, peeled and diced
• 8 small yellow or red cherry tomatoes, diced
• 2 teaspoons fresh cilantro, finely chopped
• ½ red pepper, chopped
• ½ lime, juiced
• Salt and pepper to taste
Instructions
Preheat oven to 375°F. Wrap each sweet potato in foil . Bake for 45 to 60 minutes . In a saucepan, bring vegetable broth to a boil, and then add quinoa . Cover and reduce to simmer, about 15 to 18 minutes . Fluff with a fork and add salt and pepper . Set aside . Combine all salsa ingredients . Cut sweet potatoes open, add coconut oil, and top with quinoa, lettuce, and salsa .
Recipe derived from: https://my.standardprocess.com/Products/Literature/Patient-Purification-Program-Guide