Chicken Macro Bowl with Turmeric Tahini Dressing - IQS Recipes

Ingredients

• 1 small (250g) sweet potato, peeled and chopped into 1cm cubes.
• 1 medium (200g) beetroot, peeled and chopped into 1cm cubes.
• 2 teaspoons coconut oil, melted.
• sea salt and freshly cracked black pepper, to season.
• 4 kale leaves, destemmed and leaves roughly chopped.
• 1 teaspoon olive oil.
• 1/4 store-bought roast chicken, meat pulled off the bone OR 2 portions of cooked Roast Chicken, defrosted.
• 1 cup Cooked Quinoa, defrosted.
• 1/4 cup Purple Sauerkraut, to serve.
• 2 tablespoons tahini.
• 1/2-1 teaspoon ground turmeric.
• 1/2 lemon, juiced.
• pinch of sea salt.