Ingredient:

• Salad
• 2 medium sweet potatoes (about ¾ pound total), peeled and diced into ½-inch pieces
• 2 tablespoons olive oil
• Salt and pepper
• 1 cup quinoa, rinsed
• 1 ¾ cups vegetable broth
• 2 cups stemmed and finely chopped curly kale
• ½ cup roasted, salted sunflower seeds*
• ⅓ cup thinly sliced fresh basil
• Pesto dressing
• ½ cup firmly packed fresh basil leaves
• ¼ cup firmly packed fresh parsley leaves
• ½ cup olive oil
• ¼ cup freshly squeezed lemon juice
• 1 clove garlic, roughly chopped
• 1 teaspoon maple syrup or agave nectar
• ¼ teaspoon salt
• Pepper, to taste