Roasted Sweet Potato Quinoa Stuffing (vegan, gluten-free)

0 Preheat oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper. 
1 In a large bowl, add the diced sweet potatoes, avocado oil, a good amount of salt and pepper, and a few shakes of garlic and onion powder. Stir until well combined. Place on the baking sheet and roast in the oven for 35-40 minutes. 
2 While sweet potatoes are roasting, make your quinoa. Cook your quinoa with either water or vegetable broth according to the package’s instructions. Vegetable broth will yield more flavor. 
3 While quinoa is cooking, add olive oil to a pan over medium high heat. Then add the onions, celery, and garlic. Saute until onions start to turn golden and soften. Add 1 tsp of dried thyme, 3/4 tsp of dried sage, 1 tsp of dried osemary, and 1 tsp of salt (if using fresh herbs, you will need a lot more, probably about 1 Tbsp of each). Saute for another 1 minute. Then add the kale and saute until wilted. Remove from heat. 
4 Assemble the stuffing. In a large mixing bowl or serving bowl, add the quinoa, roasted sweet potatoes, celery mixture, dried cranberries, pecans, soy sauce, 1/4 tsp each of dried thyme, sage, and rosemary, and 1/2 tsp of salt. Toss everything until well combined. Taste and adjust seasonings if needed. Enjoy!