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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.
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Chef’s Tip: To take this recipe to the next level, try a 2 oz (60 g) piece of grilled halloumi cheese instead of the Feta, and dress your sweet potato with lemon juice and a touch of paprika.