Directions

1. Preheat the oven to 350F or 175C and line a baking sheet with parchment paper.

2. Place the sweet potato and beet on the prepared baking sheet and toss with the coconut oil, salt, and pepper. Spread out the vegetables evenly and bake for 15 minutes, or until the veggies have cooked through and are tender when pierced with a fork.

3. Meanwhile, place the kale in a bowl, drizzle with the oil, and add the salt. Massage the oil into the kale until tender. Remove half the kale to an airtight container and set aside. Push the remaining kale to one side of the bowl.

4. Once veggies are cooked, arrange your macro bowl. Place half the roasted veggies next to the kale, followed by one portion of the chicken and half the sauerkraut. Place the remaining ingredients in the container with the kale and store in the fridge for tomorrow’s lunch.

5. To make the dressing, place all the ingredients in a small jar with a tight lid. Add 2 to 3 tablespoons water and shake vigorously until combined. Add more water if you’d like your dressing to be thinner. Drizzle the bowl with half the dressing and store the rest in the jar in the refrigerator to serve with tomorrow’s lunch.