Whole30 Kale Salad and Roasted Sweet Potatoes with Grilled Chicken

For the kale salad: Process 1 bunch of kale (stems removed) in a food processor until finely chopped. In a separate bowl, mix 1 tbsp olive oil, 1 tbsp balsamic vinegar, and the juice of 1 lemon to create the dressing. Add the chopped kale, chopped organic raisins, and chopped almonds to the bowl with the dressing. Stir well and set aside.

For the roasted vegetables: Preheat your oven to 425°F (220°C). Cube your sweet potatoes and slice your red onion. Place them on a baking sheet, drizzle with 1 tbsp olive oil, and toss to coat. Season generously with Himalayan coarse pink salt, paprika, and chili powder. Toss again. Roast for 35-40 minutes, or until tender and slightly caramelized.

Serve the roasted sweet potatoes and red onion alongside the kale salad. Complete the meal with grilled chicken cooked on the stovetop and Trader Joe's cauliflower rice. (Optional for non-Whole30: sprinkle the kale salad with raw parmesan cheese).