1Chop the sweet potato and beetroot, then add to a tray with the chickpeas.
2Add paprika, cumin, salt, pepper and a spray of olive oil. Mix well.
3Roast at 180°C for around 35 minutes until crispy and soft.
4Massage the kale with olive oil, lemon juice and a pinch of salt.
5Add the roasted veg into the kale and mix together.
6Add the chicken and feta.
7Mix together the dressing ingredients (apple cider vinegar, mustard, balsamic vinegar, grated garlic, lemon juice, honey, and a pinch of salt) and pour over the top.
8Mix again.
Ingredients
500 g sweet potato
300 g beetroot
200 g chickpeas
300 g chicken breast
150 g kale
80 g feta cheese
15 g olive oil
1 tbsp paprika
1 tbsp cumin
salt
pepper
60 ml apple cider vinegar
1 tsp mustard
1 tsp balsamic vinegar
1 tsp grated garlic
1 whole lemon, juice of
1 tsp honey
1 pinch salt
Equipment
oventraybowl
Tips
The salad tastes even better after everything sits together, making it perfect for meal prep.