• 2 sweet potatoes, peeled and cut into 2-inch cubes
  • Olive oil
  • 1/2 cup quinoa
  • 1 big bunch of kale, washed and dried very well
  • 1 avocado, pitted and sliced
  • Juice of 1 lemon, juiced
  • 6 chicken meatballs, cut into cubes
  • 1 tablespoon agave or natural honey (I prefer agave)
  • 1/4 cup extra-virgin olive oil
  • Apple cider vinegar
  • Salt and pepper


Serves: 2


Preheat oven to 350°F.

Put potatoes in mixing bowl and toss with olive oil and salt to coat.

Pour seasoned potatoes into a roasting pan and spread them out evenly, ideally in one layer. Add a very thin layer of water to just cover the bottom of the pan so potatoes don't burn. Roast for 30 minutes.

Put 1/2 cup of quinoa in a small saucepot; add 1 cup of water. Bring to a boil then reduce to a low simmer. Cook until the water has all been absorbed by the quinoa, roughly 10 minutes. Remove from the pot and let cool.

In a mixing bowl, toss together the kale, avocado and lemon juice.

In a small sauté pan, heat the chicken meatballs through.

In a mixing bowl, add agave and roughly a quarter cup of oil; whisk until agave is incorporated. In a VERY slow stream, pour in apple cider vinegar to taste while whisking.

To the kale, avocado and lemon juice, add the sweet potatoes, quinoa and meatballs.

Season with salt and black pepper to taste, add dressing to coat the salad and mix well. Don't overdress the salad, there should no excess dressing on the bottom of the bowl.