Cook the Quinoa: Prepare the Success Boil-in-Bag Quinoa according to the package instructions. Once cooked, drain and let it cool slightly while you assemble the rest of the bowl.

Prepare the Maple Vinaigrette: In a small bowl or jar, whisk (I use a frother) together the avocado oil, balsamic vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper. Taste and adjust the seasoning as needed. Set aside. I often like to make this a day ahead, but you don't have to.

Assemble the Bowl:

Start with a base of spinach in a large bowl or plate.

Add the cooked quinoa on top or next to the spinach.

Layer on the diced roasted sweet potato, turkey or chicken, pecans, and dried cranberries.

Drizzle and Serve: Generously drizzle the Maple Vinaigrette over the bowl. Toss lightly to combine or leave as-is for a beautiful presentation.

Enjoy: Serve immediately and savor the perfect balance of sweet, tangy, and savory flavors.