1.5 cups kale, washed
½ cup diced sweet potatoes
4 oz cooked flank steak, sliced thinly
1 tbsp avocado oil
½ tsp honey
Juice from 1 lemon
1-2 cloves garlic, finely chopped
1/8 cup Parmesan cheese, shaved
- Preheat oven to 425 degrees. Place diced sweet potatoes in a bowl. Cover with spray olive oil, salt and pepper and stir to combine. Place sweet potatoes on parchment lined baking sheet and cook for about 25 minutes until softened
- In a bowl, combine lemon juice, honey and salt to taste. Whisk in oil and add garlic gloves. Set aside.
- Remove the stems from the kale and cut into thin ribbons. Place the kale in a large bowl and massage the kale for a few minutes with your hands. Pour half the dressing over the salad and toss to coat thoroughly. Place flank steak on top of salad and add parmesan on top.
Nutritional info per serving: serves 1
Protein: 34 g
Fat: 28 g
Carbs: 34 g