Preheat oven to 425 degrees.
Peel sweet potatoes and cut into ¼ inch cubes. Place on a baking sheet and drizzle with olive oil. Bake for 20-25 minutes, until tender. Remove from heat and set aside.
Meanwhile, cook the quinoa according to packaging instructions. Cover and set aside.
Slice the mandarins and then carefully remove the rind by cutting off the outer peel with a paring knife so the slices stay intact. Set aside.
Wash and thinly slice the radishes and wash and tear the lettuce or kale into bite size pieces. Chop the green onion.
In serving bowls place the lettuce, then sprinkle over the roasted sweet potatoes, the cooked quinoa, lay on the mandarin slices and the radish slices, sprinkle over the green onions, salt and pepper. Serve and enjoy!
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