Curried Quinoa Salad with Roasted Sweet Potatoes and Cashews

Preheat oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.

While the sweet potatoes are roasting, cook the quinoa. Rinse the quinoa in a fine-mesh sieve. Combine the quinoa and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is cooked. Fluff with a fork.

While quinoa is cooking, prepare the curry dressing. In a small bowl, whisk together the Greek yogurt, curry powder, lime juice, soy sauce, honey (or maple syrup), grated ginger, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper.

In a large bowl, combine the cooked quinoa, roasted sweet potatoes, cashews, and chopped cilantro.

Pour the curry dressing over the salad and toss gently to combine. Serve immediately or chill for later.