FORM FUEL

Roasted Veggie &

Kale Salad
Roasted Veggie
& Kale
Salad
SERVES ABOUT 4
COOK TIME: 25 MIN
PREP TIME: 10 MIN

INGREDIENTS DIRECTIONS

1 cup brown rice 1. Preheat oven to 400 degrees F.

1 large bunch of kale, chopped 2. Cook rice according to package directions.
1 cup brussels sprouts, sliced 3. On a baking sheet, combine brussels sprouts,
1 medium sweet potato, chopped into sweet potato and red onion. Toss with 2 tbsp
small pieces olive oil. Bake for about 20-25 minutes or until
1 small red onion, chopped veggies are tender and crisp.
4 tbsp olive oil 4. In a small bowl, combine remaining olive oil,
1 lemon, juiced lemon juice, maple syrup, dijon and salt &
2 tbsp maple syrup pepper to taste. Mix well.
2 tsp dijon mustard 5. Place kale In a large bowl. Top with cooked rice,
salt & pepper to taste roasted veggies and dressing. Toss to combine.
6. Serve and enjoy!

NUTRITION TIP

Add chicken for a good source of animal protein!