Preheat oven to 400ºF (204ºC). 2. In a baking dish, roast your sweet potato for 30 minutes.3. Cook your quinoa according to package directions. 4. Once cooked and cooled, chop your sweet potato into bite-sized pieces. 5. In a small bowl, whisk together the apple cider vinegar, dijon mustard, lemon and maple syrup. 6. Combine your quinoa, dried cranberries, sweet potato, kale and pumpkin seeds in a bowl and separate into three servings if you are meal prepping. 7. Keep your dressing on the side until ready to eat.