Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Combine the
Ground Turmeric (to taste)
,
Smoked Paprika (to taste)
,
Ground Black Pepper (to taste)
,
Chili Powder (to taste)
, and
Cayenne Pepper (as needed)
.
Step 3
Spread
Sweet Potatoes (2)
on one pan in a single layer and spray with
Coconut Oil Cooking Spray (as needed)
.
Step 4
Sprinkle half of the spice mixture over the potatoes and bake for 10 minutes.
Step 5
Remove from oven, flip potatoes, spray with coconut oil cooking spray, and sprinkle with remaining spice mixture. Bake another 10 minutes until soft.
Step 6
Meanwhile, add
Brussels Sprouts (8)
to other prepared pan, spray with Coconut Oil Cooking Spray, season with
Ground Black Pepper (to taste)
and
Salt (to taste)
, toss to coat, then roast in oven 7 minutes.
Step 7
Remove, flip brussels sprouts, then bake another 7-8 minutes until edges begin to crisp and brown. Remove from oven and let cool.
Step 8
While veggies cook, fill two bowls with
Fresh Spinach (960 mL)
,
Eggs (2)
,
Canned Chickpeas (50 g)
,
Pecans (25 g)
,
Feta Cheese (30 g)
, and
Avocado (1)
.
Step 9
Make dressing by either whisking or blending
Balsamic Vinegar (15 mL)
,
Apple Cider Vinegar (15 mL)
,
Extra-Virgin Olive Oil (15 mL)
,
Honey (30 g)
,
Almond Butter (30 g)
,
Greek Yogurt (45 g)
,
Water (45 mL)
,
Garlic (1/4 clove)
,
Smoked Paprika (as needed)
, and
Ground Turmeric (1 g)
in a bowl or food processor until smooth.
Step 10
Add cooked veggies to the salad bowls and top with the dressing.
