1 cup cubed sweet potato (about 1 large potato)
1 tablespoon olive oil
salt and pepper
pinch of cumin
pinch of smoked paprika
2 tablespoons butter, divided
¼ cup chopped red onion
1 tablespoon minced garlic
1 cup dry quinoa, rinsed
2 cups vegetable stock
zest of 2 limes
juice of 2 limes
1 tablespoon extra virgin olive oil
1 tablespoon honey
¼ teaspoon cumin
salt and pepper
¼ cup almond slivers
¼ cup dried cranberry, roughly chopped
¼ cup chopped fresh cilantro