Ingredients

  • 1 cup quinoa, cooked
  • 2 slices of lemon
  • 1 sweet potato, chopped
  • 2 cups of fresh kale
  • 1 shallot, chopped
  • 1 avocado, pitted and sliced
For the vinaigrette:

Instructions

40 minutes

Serves 2

  1. Preheat oven to 400°.
  2. Line a baking sheet with parchment paper and add sweet potatoes and bake for 30 minutes, or until tender.
  3. Next, line a second baking sheet with parchment paper and then place the salmon/protein of choice on the pan and drizzle with olive oil and shallots.
  4. Then, sprinkle with salt and pepper and add lemon slices.
  5. Place in the oven when the sweet potatoes have roughly 12 minutes left.
  6. Add all of the ingredients for the dressing in a blender and smooth until all contents are well combined.
  7. Place in the fridge until ready to use.
  8. Once sweet potatoes and salmon are done cooking, place into bowls or on plates and evenly divide the kale and quinoa.
  9. Add the sweet potatoes, salmon, shallots and avocado, then drizzle with dressing.
Nutritional Informational without Salmon
  • Calories per serving: 870
  • Carbohydrates: 128.3 g
  • Protein: 32.7 g
  • Fiber: 33.4 g
  • Fat: 36.1 g

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