Serves 2
Ingredients:
2 cups organic frozen cauliflower rice
1 cup cherry tomatoes, sliced
1/2 cup organic chickpeas
1sweet potato, cut into 1/2-inch pieces
4 cups organic green salad
2 5-oz cans wild salmon or 1 cup cooked quinoa
1 ripe avocados, sliced
1 tbsp olive oil
Dressing:
1/3 cup extra virgin olive oil
1 tsp organic brown mustard
1 tsp garlic
Salt and pepper
Juice from 1/2 lemon
Instructions:
Preheat oven to 425°F.
Prep veggies and rinse chickpeas
Chop sweet potato (the smaller you chop them, the quicker they cook). Arrange on a sheet pan, sprinkle with a pinch of sea salt and roast for 20-30 minutes until tender.
While the potatoes roast, cook cauliflower rice on stove over low heat with 1 tbsp olive oil.
In a small dish, mix dressing ingredients well.
Arrange salad greens, cauliflower, tomatoes, chickpeas and sweet potato into bowls . Top with shredded wild salmon or quinoa, sliced avocado and dressing.
To meal prep: arrange ingredients in mason jars from bottom to top: salmon or quinoa, chickpeas, sweet potatoes, cauliflower, tomatoes and lettuce.
