– Gather all ingredients. – Chop the sweet potatoes and brussel spouts. Toss in a large bowl with 2 tbsp avocado oil, salt and pepper. – Pour the veggies on a greased baking sheet with tin foil. Bake at 400 for 30 mins.
– Add 6 cups of kale (stems removed) to large bowl. Pour ⅓ cup dressing over kale and massage with hands. Let sit for 15 mins, while veggies finish baking. – Add the cooked veggies into the salad. – Top with goat cheese, pomegranate seeds, walnuts, and apple. – Note: Feel free to vary the amounts of any ingredient based on your preferences!
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Jordo is an stl-based food & adventure blogger focusing on embracing a healthy lifestyle.