Green Power Salad with Roasted Veggies
This Power Salad with Roasted Veggies is loaded with all my favorites, sweet potatoes, brussels sprouts, garbanzo beans and pecans topped with feta cheese - hearty and satisfying!
Servings: 2
Calories: 529kcal
Ingredients
- 2 small-medium sweet potatoes cubed
- coconut oil cooking spray
- tsp turmeric
- tsp smoked paprika
- tsp black pepper
- tsp chili powder
- 1/8 tsp pinch cayenne
- 8 brussels sprouts chopped
- salt and pepper as desired
- 4-6 cups spinach
- 2 free range organic eggs boiled then sliced
- 1 avocado cubed
- 1/4-1/2 cup raw pecans
- 1 oz feta cheese crumbled
- 1/4 cup garbanzo beans
- Homemade Balsamic Almond Turmeric Dressing
Instructions
- Preheat Oven to 400 degrees and prep two pans by spraying each with coconut oil cooking spray.
- Combine spices and add cubed sweet potatoes to one pan, spread potatoes out in single layer and spray them with additional coconut oil cooking spray then sprinkle half of spices over potatoes and bake for 10 minutes.
- Remove from oven, flip sweet potatoes, coat with additional layer of coconut cooking spray, then top with remaining spices and bake another 10 minutes or until soft and cooked.
- Meanwhile, add chopped brussels sprouts to second prepared pan, spray with coconut oil cooking spray, season with salt and pepper, toss to coat, then roast in oven for 7 minutes, remove and flip/stir and bake another 7-8 minutes or until edges begin to crisp and brown.
- While veggies cook, assemble two bowls with baby spinach and add eggs, garbanzo beans, pecans and feta cheese.
- Once veggies are cooked and have cooled, add them to salad and top with Balsamic Almond and Turmeric Dressing or other desired dressing.
Notes
Nutrition info includes 1/2 of recipe + 2 tbsp, or one serving, of Balsamic Almond and Turmeric Dressing.
Nutrition
Serving: 1g | Calories: 529kcal | Carbohydrates: 51g | Protein: 20g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Cholesterol: 218mg | Sodium: 660mg | Fiber: 14g | Sugar: 18g