1Cut sweet potatoes into 1-inch thick pieces and boil for 3–5 minutes.
2Roast two bulbs of garlic with olive oil.
3Lay out drained sweet potatoes on a lined baking sheet, coat with olive oil, salt, and pepper.
4Add garlic to the baking sheet and roast for 40 minutes at 375°F (190°C).
5Lay out thinly sliced chicken breast on a cutting board.
6Coat the chicken with olive oil, yard spice, garlic, and lemon pepper.
7Grill chicken and set aside.
8Clean and prep kale; remove stems and wash.
9Add olive oil, salt, and pepper to kale and massage by hand.
10In a blender, combine tahini, whole grain mustard, Dijon mustard, honey, apple cider vinegar, roasted garlic, salt, pepper, and Italian seasoning, and blend.
11In a bowl, combine kale, omega-3 boosting nut and dried cranberry blend, roasted sweet potatoes, sliced apples, quinoa and brown rice blend, and grilled chicken.
12Pour salad dressing over the mixture and mix until evenly combined.
13Top with crispy onions.
Ingredients
2 sweet potatoes
6 tablespoons olive oil
1 pinch salt
1 pinch pepper
2 bulbs garlic
4 slices chicken breast
1 tablespoon yard spice
1 tablespoon garlic
1 tablespoon lemon pepper
1 bunch kale
2 tablespoons tahini
1 tablespoon whole grain mustard
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon apple cider vinegar
2 bulbs roasted garlic
1 pinch salt
1 pinch pepper
1 pinch italian seasoning
1 cup omega-3 boosting nut and dried cranberry blend