RECIPE
25 INGREDIENTS10 STEPS40MIN

Green Powerhouse Salad with Roasted Vegetables

4.7
12 Ratings
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Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
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This Green Power Salad with Roasted Veggies is not only incredibly satisfying, but also high in protein, fiber and nutrient-dense!

40MIN

Total Cooking Time

25

Ingredients
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
2
Medium Sweet Potatoes , cubed
to taste
Coconut Oil Cooking Spray
to taste
Chili Powder
1/8 tsp
Cayenne Pepper
8
to taste
4 cups
Use up to 6 cups Spinach
2
Eggs , boiled
1
Avocado , cubed
1/4 cup
Pecans
Can use up to 1/2 cup Raw Pecans
3 Tbsp
Feta Cheese , crumbled
1/4 cup
Canned Chickpeas
1 Tbsp
Balsamic Vinegar
1 Tbsp
Extra-Virgin Olive Oil
1 1/2 Tbsp
1 1/2 Tbsp
3 Tbsp
Water
1/4 clove
Garlic , minced
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Directions

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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 (1/8 tsp) .
Step 3
Spread Sweet Potatoes (2) on one pan in a single layer and spray with Coconut Oil Cooking Spray (to taste) .
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 (4 cups) , Eggs (2) , Canned Chickpeas (1/4 cup) , Pecans (1/4 cup) , Feta Cheese (3 Tbsp) , and Avocado (1) .
Step 9
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.
Step 10
Add cooked veggies to the salad bowls and top with the dressing.

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