Asian-Style Chopped Salad Macro Bowl

Preheat oven to 425. Toss brussel sprouts, carrots, fennel, and broccoli with 3 tbsp olive oil, salt and pepper to taste in a large mixing bowl until well coated. Place on a baking pan and bake for 35 minutes or until golden brown and fragrant.

While veggies are roasting, sautée your mushrooms in 1 tbsp olive oil over medium heat in a cast iron skillet. Lightly salt them. Cook for 10 minutes, stirring occasionally until either side is translucent and lightly crusted. Set aside.

Next, add 1 tbsp olive oil and 1 tsp fennel seeds to the same cast iron skillet your mushrooms just cooked in. Cook over low-medium heat until seeds are fragrant. Add sliced cabbage. Stir occasionally until tender. Set aside.

Remove salad kit from the bag and assemble all the ingredients together in a clean mixing bowl, tossing with tahini dressing.

Heat 1 tsp coconut oil in a cast iron pan over medium heat until hot. Splash water onto pan to see if it sizzles. Then, you know your pan is ready. Crack an egg into the middle of the pan. Let egg whites set, then spoon excess oil onto the egg whites to help them cook and brown. Remove from heat once yolk sets, about 3-4 minutes. Set aside.

Place baby spinach at the bottom of your salad bowl.

Next, add a small section of Earthbound Organic Chopped Salad Kit, then some mushrooms, followed by broccoli, fennel, carrots, scallions, sweet potato, Brussels, cabbage, and cherry tomatoes. Top with a fried egg. Sprinkle with sesame seeds and scallions.

Drizzle with the rest of the tahini dressing. Enjoy!