Sweet Potato & Quinoa Salad

Ingredients:

1 large sweet potato, cut into ¾-inch pieces (about 2 ½ cups)
½ teaspoon dried thyme
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Drizzle of olive oil plus 1 tablespoon (or coconut aminos)
Salt & freshly ground black pepper to taste
1 cup uncooked quinoa, rinsed
2 medium yellow onions, sliced into rings
Drizzle of coconut aminos (optional)

Method:

1. For the tahini dressing:
   1/3 cup tahini
   3 tablespoons fresh lemon juice (about 1 large lemon)
   1 tablespoon Dijon mustard
   1 tablespoon maple syrup
   1 garlic clove
   Salt & black pepper to taste.
2. 2 packed cups arugula
   ½ cup cashews or to taste.
3. Preheat the oven to 425ºF. Line a large rimmed baking sheet with a silicone mat or use a nonstick sheet.
4. Transfer the sweet potato to the prepared baking sheet. Add the thyme, cinnamon, nutmeg, salt, and pepper. Drizzle with olive oil. Toss to coat. Roast for about 20 minutes, or until fork tender, tossing halfway.
5. Add the quinoa with 2 cups water to a medium saucepan. Bring to a boil before reducing the heat. Simmer covered for 15 minutes. Remove from the heat and set aside.
6. Meanwhile, cook onions. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. (Or add 1 tablespoon coconut aminos to onion.) Cook onions for about 20 minutes, or until golden brown, stirring occasionally. Drizzle with coconut aminos (optional).
7. Meanwhile, to a medium jar, add the tahini, lemon juice, Dijon, maple syrup, and 1/3 cup water. Grate the garlic into the jar. Place the lid on the jar and shake vigorously. Salt and pepper.
8. Transfer the quinoa to a large bowl. Mix in the arugula. Add the sweet potato, onions, and cashews and mix to combine. Drizzle with dressing.