Root & Leaf Chicken Salad
When it comes to gut health, nourishment isn’t just about what you eat —
it’s about how your food supports your body’s natural rhythm.
This Roasted Vegetable & Chicken Healing Salad is designed with intention: fiber-rich sweet potatoes feed beneficial gut flora, smoky spices like cumin and smoked paprika help calm inflammation, and antioxidant-packed spinach supports digestion and cellular repair.
The addition of homemade salsa brings brightness and natural enzymes to aid digestion, while toasted pepitas offer zinc and magnesium to strengthen the gut lining and regulate the nervous system.
Balanced with protein-rich chicken and healthy fats from avocado, this bowl is more than a meal — it’s a full-spectrum support system for gut, mind, and body.
Rooted in functional nutrition and inspired by simple, earth-based cooking, this recipe is the perfect example of how healing can be both vibrant and deeply satisfying.
Ingredients
For the Veggies
1 medium sweet potato, peeled and cut into ¼-inch thick wedges
2 cups purple cabbage, chopped
2 tbsp avocado oil
½ tsp sea salt
½ tsp ground cumin
¼ tsp chili powder
¼ tsp garlic powder
¼ tsp smoked paprika
¼ cup pepitas, toasted
10 oz baby spinach, roughly chopped
For the Salsa
2 medium tomatoes, finely diced (about 1½ cups)
½ small white onion, finely diced (about ½ cup)
½ cup cilantro, finely chopped, tightly packed
¼ cup lime juice
¼ cup olive oil
¼ tsp ground cumin
½ tsp sea salt
1½ tsp fresh garlic, pressed
For the Chicken
4 small boneless, skinless chicken breasts (about 1¼ lbs)
1 tbsp avocado oil
½ tsp sea salt
¼ tsp onion powder
¼ tsp smoked paprika
¼ tsp ground black pepper
For the Garnish
1 avocado, sliced
1 lime, quartered
Instructions
Roast the Vegetables
Preheat oven to 350°F and line a baking sheet with parchment paper. In a large bowl, toss sweet potatoes and cabbage with avocado oil, sea salt, cumin, chili powder, garlic powder, and smoked paprika. Spread evenly on the baking sheet and roast for 35 minutes or until fork-tender.
Toast the Pepitas
Spread pepitas on a separate, unlined baking sheet. Bake for 5 minutes or until lightly toasted. Set aside.
Prepare the Salsa
In a bowl, mix tomatoes, onion, cilantro, lime juice, olive oil, cumin, salt, and garlic. Let sit for at least 15 minutes.
Cook the Chicken
Rub chicken with avocado oil, sea salt, onion powder, smoked paprika, and black pepper. Place on a parchment-lined baking sheet. Bake for 30 minutes, flipping halfway through, until internal temperature reaches 165°F. Let cool slightly and shred.
Assemble the Salad
In a large bowl, combine spinach, roasted veggies, pepitas, salsa, and chicken. Divide into bowls and top with avocado slices, lime wedge, and sea salt to taste.