Loaded Salad Bowl with Sweet Potatoes and Chickpeas
Serves: 2
  • 3 kale leaves, chopped
  • ½ cup garbanzo beans, canned (Eden brand recommended)
  • ½ roasted sweet potato, chopped
  • ¼ red onion, chopped
  • ½ zucchini, chopped
  • ½ cup brown rice, cooked
  • ½ avocado, diced
  • 2 Tbsp pecans
  • ½ lemon
  • 1 Tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 2 tsp Celtic or Himalayan sea salt
  • 1 tsp black pepper
  1. Pre-heat oven to 375.
  2. Wash skin of sweet potato with hot water and chop in small cubes (leave skin on).
  3. In medium mixing bowl add chopped sweet potato, olive oil, sea salt, garlic and pepper. Coat potatoes with oil and seasonings.
  4. Add to small baking sheet and bake in oven for 30 minutes, or until potatoes are soft in middle.
  5. Add potatoes, rice and all other ingredients to a medium mixing bowl.
  6. Squeeze lemon, add apple cider vinegar and extra virgin olive oil to bowl.
  7. Lightly toss until ingredients are coated with lemon, vinegar and oil.
  8. Add extra salt and pepper to taste.
  9. Enjoy!
Recipe by fitlife.tv at http://fitlife.tv/3-things-you-need-for-a-truly-balanced-meal-and-a-healthy-body_original/nutrition/