Roasted Brussels Sprouts and Sweet Potato Salad with Tandoori chicken
Making use of the vegetables in season, this salad is perfect for winters. Roasting brings out the sweetness and flavors of the vegetables. Tandoori chicken adds protein, making the salad more fulfilling.
Ingredients
For Tandoori Chicken:
- 300 gm/ about 1 chicken breast
- 2 Tbsp olive oil
- 3 tsp Tandoori marinade paste (Whole30 compliant)
For the Salad:
- 200 gm/ 10-15 Brussels Sprouts
- 1 medium sweet potato
- salt and pepper
- 3 Tbsp olive oil
- 5-6 small pink radish
- 8-10 grapes
- a handful of toasted walnuts
- balsamic vinegar for dressing (with no added sugar and sulphites) substitute: apple cider vinegar
Instructions
- Coat your chicken with tandoori marinade paste and olive oil. Leave to marinate in the fridge for at least an hour or preferably overnight. The longer the marination, the better the flavors.
- Line a baking tray with aluminium foil and put it inside the oven. Set your oven to preheat at 200°C with the tray inside.
- Wash and dry your sweet potato and brussels sprouts thoroughly. The drier they are, the crispier they will turn out.
- Remove the ends of the brussels sprouts, and then split them in halves. Do not throw away the leaves that fall off as they crisp up very nicely. Dice the sweet potato in about 2x2 cm pieces.
- Transfer to a big bowl. Add olive oil and season generously with salt and pepper. The seasoning also helps to crisp it up further by soaking in the extra moisture.
- Carefully take out the lined baking tray from the oven. Put your marinated chicken (skin side up) on one side, and your vegetables on the other. The tray should be hot enough that you hear a sizzle when you put your chicken and vegetables into it. Spread the vegetables all around in the tray in a single layer.
- Bake on 200°C for 20 minutes.
- In the meantime, wash your leafy greens (if using), grapes and pink radish. Pat the vegetables dry and cut the pink radish and grapes in halves.
- After 20 minutes turn off the oven and take the tray out. Rest for 5 minutes.
- Cut the tandoori chicken in thin strips.
- Mix all the prepared ingredients to make a salad. Drizzle a few drops of balsamic vinegar.
Notes
- You can any leafy greens like kale or spinach to your salad.
- Allow the roasted vegetables to cool down a bit before adding them to leafy greens to avoid a soggy salad.
- You can use other proteins like salmon, tofu or even skip it altogether to make a vegetarian version.