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A base of red quinoa and lentils, topped with baby kale, roasted sweet potato, shaved Brussels sprouts, pumpkin seeds, Feta, grilled chicken, and a balsamic dressing.
Ingredients
Directions
Nutrition
5 cups (1.25 L) red quinoa, cooked
5 cups (1.25 L) whole red lentils, cooked
10 cups (2.5 L) baby kale
5 cups (1.25 L) sweet potato, cut into 1 inch cubes, roasted
5 cups (1.25 L) Brussels sprouts, shaved
2 ½ cups (625 mL) pumpkin seeds
2 ½ cups (625 mL) Feta, crumbled
20 oz (600 g) grilled chicken breasts, sliced, 2 oz (60 g) portions
10 oz (300 mL) balsamic dressing
Chef’s Tip: To take this recipe to the next level, try a 2 oz (60 g) piece of grilled haloumi cheese instead of the Feta, and dress your sweet potato with lemon juice and a touch of paprika.
