Southwest Salad

Ingredients

For the Veggies

• 1 medium sweet potato, peeled and cut into small wedges about ¼-inch thick
• 2 cups purple cabbage, chopped
• 2 tablespoons avocado oil
• ½ teaspoon sea salt
• ½ teaspoon ground cumin
• ¼ teaspoon chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon smoked paprika
• ¼ cup pepitas, toasted
• 10 ounces baby spinach, roughly chopped

For the Salsa

• 2 medium tomatoes, finely diced (about 1½ cups)
• ½ small white onion, finely diced (½ cup)
• ½ cup cilantro, finely chopped, tightly packed
• ¼ cup lime juice
• ¼ cup olive oil
• ¼ teaspoon ground cumin
• ½ teaspoon sea salt
• 1½ teaspoons fresh garlic, pressed

For the Chicken 

• 4 small boneless, skinless chicken breasts (about 1¼ pounds)
• 1 tablespoon avocado oil
• ½ teaspoon sea salt
• ¼ teaspoon onion powder
• ¼ teaspoon smoked paprika
• ¼ teaspoon ground black pepper

For the Garnish

• 1 avocado, sliced
• 1 lime, quartered

Directions:

1. Preheat oven to 350° F and line a baking sheet with parchment paper.
2. Mix sweet potatoes, cabbage, avocado oil, sea salt, cumin, chili powder, garlic powder, and smoked paprika in a large bowl, then pour onto lined baking sheet, making sure the veggies are spread out evenly. Place tray into the oven and roast for 35 minutes or until sweet potatoes are fork-tender.
3. Spread pepitas over a separate, unlined baking sheet and bake for 5 minutes, or until toasted. Remove from oven and set aside.
4. For the salsa: Combine the tomato, white onion, cilantro, lime juice, olive oil, cumin, salt, and garlic. Allow salsa to sit for at least 15 minutes before serving.
5. Rub the chicken breasts with avocado oil, sea salt, onion powder, smoked paprika, and ground pepper. Place onto the parchment-lined baking sheet, and into the oven. Flip the chicken 15 minutes in, then continue baking for another 15 minutes or so, until the internal temperature of the meat is 165° F.
6. Remove the chicken from the oven and allow to cool slightly. Then tear chicken into bite-sized pieces.
7. In a large salad bowl, mix the chopped spinach, toasted pepitas, veggies, salsa, and chicken.
8. Divide among four bowls and top with ¼ of the avocado, a lime wedge, and sea salt to taste.

For more recipes by Dr. Mark Hyman, please visit his blog here.