- Chicken fillet (baked or smoked, 150 g)
- Avocado (½ pcs., sliced)
- Lemon juice (1 tbsp. spoon)
- Sprouts (to taste)
- Portobello mushroom (1 pc., baked in miso paste)
- Sweet potato (1 pc., cut into slices)
- Dry garlic (½ tsp)
- Nutritional Yeast (1 tbsp. spoon)
- Baby novel (1 handful)
- Cherry tomato (5-6 pcs., cut in half)
- Olive oil (1-2 tbsp. spoons, for baking)
Bake the sweet potato in the oven at 180°C, pre-greasing it with olive oil and sprinkling with dried garlic and Nutritional Yeast. Brush the portobello mushroom with miso paste and bake until soft. Cut the chicken fillet into pieces. Sprinkle the avocado with lemon juice to prevent darkening. In a bowl, arrange the baby romaine, add the chicken fillet pieces, avocado slices, sprouts, cherry tomatoes, baked sweet potatoes and portobello mushroom.
Bake the sweet potato in the oven at 180°C, pre-greasing it with olive oil and sprinkling with dried garlic and Nutritional Yeast. Brush the portobello mushroom with miso paste and bake until soft. Cut the chicken fillet into pieces. Sprinkle the avocado with lemon juice to prevent darkening. In a bowl, arrange the baby romaine, add the chicken fillet pieces, avocado slices, sprouts, cherry tomatoes, baked sweet potatoes and portobello mushroom.
