Main Dishes

Yam, Beet, Pepper, Quinoa, Chicken Chopped


Have you ever had a party and served veggie Crudité, you know, because it’s the healthful thing to do? Well as the saying goes, “You can lead a horse to water, but you can’t make him drink?” Oh please tell me you’ve heard this…Oh geez, I’m old! :) Anyway, back to all the leftover veggies. Personally, I appreciate raw veggies at a party, gives me a healthful option. When I have leftover veggies like peppers, jicama, radish and celery I don’t want them to go to waste. They can always be used to mu

Preheat oven to 375

Baking Sheet Ingredients: If you don’t have roasted yam and beet leftover, just roast them with the peppers
1/2 cup Chopped Yam. Skin on.
1/2 cup Chopped Beets. Skin on.
1 cup Sweet Bell Pepper strips, Chopped. I had yellow, but you could use orange or red.
1- 2 teaspoon Olive Oil
1/2 teaspoon Kosher or Sea Salt

Bowl Ingredients:
4 cups Chopped Arugula. Spinach or Kale
1/2 cup Chopped Radish
1/2 cup Chopped Jicama
1/2 cup Chopped Celery
1.5 oz. mild Goat Cheese, crumbled
12 oz. Chopped cooked Chicken or Turkey. (or White Beans)
1 cup cooked Quinoa or any grain you have.

Chopped Style Dressing Ingredients:
1 Tablespoon Olive Oil
1 Garlic Clove, finely Chopped
1/2 teaspoon Honey
2 Tablespoons Apple Cider Vinegar
1 teaspoon Dried Sage
Kosher or Sea Salt to taste
Freshly Ground Black Pepper to taste

Zing Factor: Not for taste, but for super antioxidant and anti inflammatory properties
1/4 teaspoon Turmeric
1 teaspoon Chia Seeds
Baking Sheet Prep: Spray a baking sheet with non stick spray. Place the chopped veggies on it and sprinkle with Oil and Salt. Roast in the oven for about 20-25 minutes turning once during roasting time....
See the full directions on my site


135% DV

145% DV

253% DV

53% DV

141% DV