Try my hearty twist on a classic caesar salad with this Sweet Potato & Quinoa Caesar Salad Recipe! Gluten-free and packed with nutritious ingredients like kale, sweet potatoes, and quinoa, this healthy meal prep is a satisfying twist on the traditional Caesar salad!

Sweet Potato & Quinoa Caesar Salad Recipe

Serves 4

Ingredients:

• 4 cups shredded kale
• 2 cup shaved brussels sprouts
• 2 small sweet potatoes, cut into 1/2 inch chunks
• 1 lb chicken breast
• 1 cup quinoa
• 1/2 tsp garlic powder
• 1/4 tbsp mayo (I like Primal Kitchen)
• 1/4 cup Greek yogurt
• 1 tbsp dijon mustard
• 2 tsp Worcestershire sauce
• 1 lemon, juiced
• 1/4 tsp garlic powder
• Salt & pepper

Directions:

1. Preheat oven to 400 degrees F and line a baking sheet with parchment or foil. Add sweet potato to the baking sheet. Drizzle with 1 tbsp olive oil and a dash of salt & pepper. Toss to combine and cook in the oven for about 30 minutes (flipping halfway through) until sweet potato are crisp and tender.
2. Meanwhile, cook quinoa according to package directions.
3. Heat remaining 1 tbsp olive oil in a pan on medium heat. Once hot, add the chicken and cook 3-5 minutes each side until fully cooked through.
4. In a small container, combine mayo, yogurt, dijon, Worcestershire, lemon juice, garlic powder and a dash of salt & pepper. Mix well, seal and set aside.
5. Evenly distribute the kale, brussels, sweet potato, quinoa and quinoa into 4 single serving meal prep containers (these are my favorite).
6. Store prepped salads and dressing in the fridge. When ready to eat, add dressing to salad, toss and enjoy!