Green Powerhouse Salad with Roasted Vegetables

Preheat oven to 400 degrees F (200 degrees C).

Combine the Ground Turmeric (to taste), Smoked Paprika (to taste), Ground Black Pepper (to taste), Chili Powder (to taste), and Cayenne Pepper (1/8 tsp).

Spread Sweet Potatoes (2) on one pan in a single layer and spray with Coconut Oil Cooking Spray (as needed).

Sprinkle half of the spice mixture over the potatoes and bake for 10 minutes.

Remove from oven, flip potatoes, spray with coconut oil cooking spray, and sprinkle with remaining spice mixture. Bake another 10 minutes until soft.

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.

Remove, flip brussels sprouts, then bake another 7-8 minutes until edges begin to crisp and brown. Remove from oven and let cool.

While veggies cook, fill two bowls with Fresh Spinach (4 cups), Eggs (2), Canned Chickpeas (1/4 cup), Pecans (1/4 cup), Feta Cheese (3 Tbsp), and Avocado (1).

Make dressing by either whisking or blending Balsamic Vinegar (1 Tbsp), Apple Cider Vinegar (1 Tbsp), Extra-Virgin Olive Oil (1 Tbsp), Honey (1 1/2 Tbsp), Almond Butter (1 1/2 Tbsp), Greek Yogurt (3 Tbsp), Water (3 Tbsp), Garlic (1/4 clove), Smoked Paprika (1/4 tsp), and Ground Turmeric (1/2 tsp) in a bowl or food processor until smooth.

Add cooked veggies to the salad bowls and top with the dressing.