Eating the rainbow every day is a rule I have followed since, well, forever. When I don't eat enough leafy greens, fiber, or nutrient-rich foods I immediately feel it in my gut. Likewise if I consume too much starch or wheat, I feel bloated and uncomfortable. I'm sure that's a feeling we can all relate to. Balancing out my diet with meals like this salad that's full of a rich variety of vegetables and starches like sweet potato helps me feel my best. I would eat this for any meal of the day but I think it makes an excellent lunch in particular.

Ingredients
1/2 cup shredded red cabbage
1 small bunch (about 5 stalks) of rainbow chard
1 sweet potato
1 avocado
2 small bell peppers
about 3 servings worth of spinach and baby romaine or spring mix
1 tbsp. finely diced red onion
1 tbsp. finely chopped dill
2 tbsp. olive oil
1 tbsp. white wine vinegar

Peel the sweet potato and cut into 1/4 inch thick half rounds. Toss very lightly in olive oil and salt and spread out on a baking sheet lined with parchment paper. Lightly toss the bell peppers in olive oil as well. Roast both veggies at 375F for about 35 minutes, or until browned and tender. 

Cut any dry ends off the chard and gently steam the leaves, whole, in a large pan with about 1/2 cup of water. They should be cooked through in about 3 minutes. Remove them from the water immediately and pat dry with paper towels. Cut them into big chunks and set aside.  

Right before assembling the salad cut an avocado in half, remove the pit, score the flesh in slices, and scoop it out carefully using a big spoon to preserve the shape. 

Assembly:

Toss and lay out the spring mix/lettuces and spinach in a large serving bowl. Pile the shredded cabbage in one corner, then the roasted veggies in another, and the cubed rainbow chard in another. Scoop the avocado on top. Sprinkle the onion and dill over everything, and then drizzle on the oil and vinegar. Sprinkle on some sea salt to taste. Serve immediately!

Serves 2