Kickass Harvest Salad
Notes
Post-workout / recovery bowl that eats like a full meal — paprika-roasted sweet potato and brussels, shredded chicken, quinoa and massaged kale, pulled together with a creamy, tangy honey-tahini-yogurt sauce. 36g protein a serving. Kick ass. 🔥
Nutrition (per serving)
- Protein: 36g
- Fat: 15g
- Carbs: 49g
- Calories: 468
Ingredients
Roasted Veggies - 1 large sweet potato, diced - 2 cups brussels sprouts, halved - 1/2 red onion, sliced - 3 tbsp pumpkin seeds - 1 tbsp olive oil - 2 tsp paprika - 2 tsp onion powder - 2 tsp garlic powder - 1 tsp cumin - 1/2 tsp salt & pepper
Salad Base - 1 lb shredded chicken - 1 cup quinoa, dry - 2 cups kale, chopped - 1 apple, chopped
Kickass Tahini Sauce - 1/4 cup apple cider vinegar - 1 1/2 tbsp honey - 1/4 cup tahini - 1/2 cup nonfat Greek yogurt - 2 garlic cloves, minced - 1/4 tsp salt - A few cracks of black pepper - Water, as needed for thinning
Instructions
- Prep:
- Preheat oven to 400°F.
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Cook quinoa according to package instructions.
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Roast the veggies:
- Toss sweet potato, brussels sprouts, red onion and pumpkin seeds with olive oil and all the seasonings.
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Roast 25–30 min, tossing halfway, until golden and tender.
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Make the sauce:
- Whisk together apple cider vinegar, honey, tahini, Greek yogurt, garlic, salt and pepper.
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Add water slowly until creamy and pourable.
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Assemble:
- In a large bowl, combine roasted veggies, quinoa, kale, apple and shredded chicken.
- Drizzle with the tahini sauce, toss, and serve.
Variations & Adaptations
- Vegetarian (Sally): swap the chicken for roasted chickpeas or an extra cup of quinoa — sauce and veg are already meat-free.
- Fish-forward: sub the chicken for flaked tinned albacore or roasted salmon to feed the standing fish goal.
- More heat: hit the roast with Aleppo pepper or a pinch of chilli flakes for a smoky kick.
Image: Ipomoea batatas (sweet potato), from the Seikei Zusetsu agricultural encyclopedia, Japan, 1804 (Leiden University Library). Public domain via Wikimedia Commons.