Yields1 Serving
Roasted Vegetables:
 12-16oz bag pre-riced cauliflower rice
 ½ tbsp smoked or regular paprika
 ½ tsp ground turmeric
 1 lb baby new potatoes (any color), cut into ¼” thick rounds
 3 small carrots (any color), cut into ¼” thick rounds
 15 oz organic chickpeas, drained and rinsed
 drizzle of extra virgin olive oil
 ½ tsp sea salt
 ½ tsp black pepper
 ½ tsp dried basil
 ½ tsp dried thyme
 ½ tsp ground coriander
 ½ tsp garlic powder
  tsp ground cumin
Dressing:
 ¼ cup Primal Kitchen Avocado Oil Mayo
 1 tbsp Dijon mustard
  tsp garlic powder
  tsp mustard powder
 2 pinches sea salt
 1 pinch black pepper
 1 large lemon, zest and juice
Greens:
 1 bunch dinosaur or lacinto kale, stems removed and thinly sliced
 2 large handfuls baby spinach
 1 tbsp sesame seeds, toasted
 1 jalapeno, thinly sliced (optional)
1

First, make the dressing by combining all dressing ingredients into a medium bowl – whisk until well combined and smooth. Pour ½ of the dressing over the chopped kale and massage with your hands so that all pieces of kale are coated evenly. Set aside.

2

Preheat oven to 425 degrees F and line one large, one medium and one small baking sheet with parchment paper and spray with a light coating of coconut oil cooking spray.

3

Place the cauliflower rice onto the medium baking sheet in an even layer. Sprinkle with sea salt, paprika and turmeric – toss to combine. Roast in preheated oven for 10 minutes, toss and roast for another 5-10 minutes, until slightly browned on top. Remove from oven and set aside.

4

While the cauliflower is roasting, in a large bowl, combine cut potatoes and carrots. Add in drizzle of olive oil and spices, mix well until everything is evenly coated. Place in the oven to roast for 20-30 minutes, until slightly browned and tender.

5

Spread chickpeas onto the small baking sheet in an even layer. Sprinkle with sea salt and place in the oven, under the potatoes/carrots, to roast for approx. 15 minutes or until slightly browned and crisped.

6

Remove potatoes/carrots and chickpeas from oven and pour potatoes/carrots and cauliflower rice into the bowl with the dressed kale. Add the spinach and remaining dressing and toss well to combine.

7

Top with chickpeas and toss once more to combine.

8

Serve in bowls and top with jalapeno (if using) and toasted sesame seeds.

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Ingredients

Roasted Vegetables:
 12-16oz bag pre-riced cauliflower rice
 ½ tbsp smoked or regular paprika
 ½ tsp ground turmeric
 1 lb baby new potatoes (any color), cut into ¼” thick rounds
 3 small carrots (any color), cut into ¼” thick rounds
 15 oz organic chickpeas, drained and rinsed
 drizzle of extra virgin olive oil
 ½ tsp sea salt
 ½ tsp black pepper
 ½ tsp dried basil
 ½ tsp dried thyme
 ½ tsp ground coriander
 ½ tsp garlic powder
  tsp ground cumin
Dressing:
 ¼ cup Primal Kitchen Avocado Oil Mayo
 1 tbsp Dijon mustard
  tsp garlic powder
  tsp mustard powder
 2 pinches sea salt
 1 pinch black pepper
 1 large lemon, zest and juice
Greens:
 1 bunch dinosaur or lacinto kale, stems removed and thinly sliced
 2 large handfuls baby spinach
 1 tbsp sesame seeds, toasted
 1 jalapeno, thinly sliced (optional)

Directions

1

First, make the dressing by combining all dressing ingredients into a medium bowl – whisk until well combined and smooth. Pour ½ of the dressing over the chopped kale and massage with your hands so that all pieces of kale are coated evenly. Set aside.

2

Preheat oven to 425 degrees F and line one large, one medium and one small baking sheet with parchment paper and spray with a light coating of coconut oil cooking spray.

3

Place the cauliflower rice onto the medium baking sheet in an even layer. Sprinkle with sea salt, paprika and turmeric – toss to combine. Roast in preheated oven for 10 minutes, toss and roast for another 5-10 minutes, until slightly browned on top. Remove from oven and set aside.

4

While the cauliflower is roasting, in a large bowl, combine cut potatoes and carrots. Add in drizzle of olive oil and spices, mix well until everything is evenly coated. Place in the oven to roast for 20-30 minutes, until slightly browned and tender.

5

Spread chickpeas onto the small baking sheet in an even layer. Sprinkle with sea salt and place in the oven, under the potatoes/carrots, to roast for approx. 15 minutes or until slightly browned and crisped.

6

Remove potatoes/carrots and chickpeas from oven and pour potatoes/carrots and cauliflower rice into the bowl with the dressed kale. Add the spinach and remaining dressing and toss well to combine.

7

Top with chickpeas and toss once more to combine.

8

Serve in bowls and top with jalapeno (if using) and toasted sesame seeds.

Warm Kale and Spinach Salad with a Creamy Paleo Lemon Dressing