Green Powerhouse Salad with Roasted Vegetables

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) .

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.

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.