• Prepare quinoa according to package directions. Once all of the water is absorbed and the tails are showing, remove quinoa from heat and scoop into a bowl and refrigerate in an airtight container.
• Prepare pepitas. Preheat oven to 325° F. In a small bowl, toss pepitas with 1 tsp of olive oil, paprika, cumin, and sea salt. Spread pepitas on a foil lined sheet tray and place in oven. Toast pepitas for approximately 10 minutes or until pepitas are slightly golden and fragrant. Remove from oven and set aside to cool.
• Increase oven temperature to 375° F. Scrub sweet potatoes to clean and chop them into cubes, approx. 1” in size. Drizzle cubed potatoes with 1 tbsp of olive oil and sprinkle chili flakes, cinnamon, coriander, sea salt and ground pepper over top. Toss potatoes to evenly distribute spices. Place potatoes on a foil lined baking sheet and roast in the oven for 15 to 20 minutes or until golden and fork tender. Cool to room temperature.

For Dressing

• Add all ingredients in a glass jar and whisk together to combine.

To serve

• In a large bowl, toss together mixed greens and shredded Brussels sprouts, quinoa and pepitas. Add cooled sweet potatoes.