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RECIPE
25 INGREDIENTS 10 STEPS 40min

Green Powerhouse Salad with Roasted Vegetables

4.7
13 Ratings
Community Pick
This Green Power Salad with Roasted Veggies is not only incredibly satisfying, but also high in protein, fiber and nutrient-dense!
Green Powerhouse Salad with Roasted Vegetables Recipe | SideChef
This Green Power Salad with Roasted Veggies is not only incredibly satisfying, but also high in protein, fiber and nutrient-dense!
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
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With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
40min
Total Time
$5.28
Cost Per Serving

Ingredients

Servings
2
US / METRIC
2
Medium Sweet Potatoes , cubed
as needed
Coconut Oil Cooking Spray
to taste
Chili Powder
1/8 tsp
Cayenne Pepper
8
to taste
4 cups
or Use up to 6 cups Spinach
2
Eggs , boiled
1
Avocado , cubed
1/4 cup
Pecans
or 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
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
731
FAT
46.8 g
PROTEIN
22.3 g
CARBS
63.9 g

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 (1/8 tsp) .
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 (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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Nutrition Per Serving
Calories
731
% Daily Value*
Fat
46.8 g
60%
Saturated Fat
8.2 g
41%
Trans Fat
0.0 g
--
Cholesterol
197.8 mg
66%
Carbohydrates
63.9 g
23%
Fiber
16.7 g
60%
Sugars
23.1 g
--
Protein
22.3 g
45%
Sodium
446.4 mg
19%
Vitamin D
1.0 µg
5%
Calcium
319.5 mg
25%
Iron
6.3 mg
35%
Potassium
1363.0 mg
29%
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