This salad is one of my favorites, bursting with bold Southwest flavors that I absolutely love. The smoky paprika, cumin, and chili powder bring the perfect depth of flavor to the roasted sweet potatoes. Topped with protein-packed chicken, avocado, and a bright salsa, this dish is a fantastic way to fuel your body with wholesome ingredients while enjoying the flavors that make healthy eating so exciting.
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
Method
Step 1
Preheat oven to 350° F and line a baking sheet with parchment paper.
Step 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.
Step 3
Spread pepitas over a separate, unlined baking sheet and bake for 5 minutes, or until toasted. Remove from oven and set aside.
Step 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.
Step 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.
Step 6
Remove the chicken from the oven and allow to cool slightly. Then tear chicken into bite-sized pieces.
Step 7
In a large salad bowl, mix the chopped spinach, toasted pepitas, veggies, salsa, and chicken.
Step 8
Divide among four bowls and top with ¼ of the avocado, a lime wedge, and sea salt to taste.
Nutritional analysis Per Serving:
Calories: 540, Total Fat: 34g, Saturated Fat: 5g, Cholesterol: 88mg, Fiber: 8g, Protein: 37g, Carbohydrates: 25g, Sodium: 1,069mg, Sugars: 0g, Net Carbs: 17g
We’re grateful for our sponsor
Protein is essential for supporting muscle repair, immune function, and overall health. But most store-bought protein snacks fall short on quality and nutrition and are made from low-quality meat and non-organic spices. Not only that, they‘re often full of soy, gluten, and preservatives.
Paleovalley meat sticks set a higher standard. Crafted from pasture-raised meat and seasoned with organic spices, they also eschew sugar alcohols, seed oils, soy, gluten, and synthetic preservatives.
Their Chicken Sticks offer a lean, nutrient-dense snacking option. With 7 grams of protein per stick, their Venison Sticks provide essential amino acids your body needs. Their keto- and Paleo-approved Beef Sticks come in five mouth-watering flavors, and their Maple Bacon Pork Sticks use regeneratively farmed pigs that are never exposed to chemicals or pesticides.
Whether you’re planning for a trip or need to stockpile healthy snacks for ‘food emergencies,’ reach for Paleovalley. And you’re in luck—right now, you can get 15% off Paleovalley’s Protein Sticks! Click this link to grab yours today.
