KICKASS HARVEST SALAD
Directions
- 1Preheat oven to 400°F.
- 2Cook quinoa according to package instructions.
- 3Toss sweet potato, brussels sprouts, red onion, and pumpkin seeds with olive oil and seasonings.
- 4Roast for 25-30 minutes, tossing halfway, until golden and tender.
- 5Make the tahini sauce: whisk together apple cider vinegar, honey, tahini, greek yogurt, garlic, salt, and pepper.
- 6Add water slowly until creamy and pourable.
- 7Assemble: in a large bowl combine roasted veggies, quinoa, kale, apple, and shredded chicken.
- 8Drizzle with KICKASS Tahini Sauce, toss, and serve.
Ingredients
- 1 large sweet potato, diced
- 2 cups brussels sprouts, halved
- 0.5 red onion, sliced
- 3 tbsp pumpkin seeds
- 1 tbsp olive oil
- 2 tsp paprika
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp cumin
- 0.5 tsp salt
- 0.5 tsp pepper
- 1 lb shredded chicken
- 1 cup quinoa, dry
- 2 cups kale, chopped
- 1 apple, chopped
- 0.25 cup apple cider vinegar
- 1.5 tbsp honey
- 0.25 cup tahini
- 0.5 cup nonfat greek yogurt
- 2 garlic cloves, minced
- 0.25 tsp salt
- 0 a few cracks black pepper
- 0 water, as needed for thinning
Equipment
ovenlarge bowl
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