Beet, Carrot and Sweet Potato Power Slaw


1 Picture

Prep Time
20 Minutes
Cook Time
25 Minutes


•4 small boneless skinless chicken breasts
•1/2 tsp each salt and pepper
•1/4 tsp each garlic powder and paprika
•1 tbsp olive oil
•1 sweet potato, peeled
•1 carrot, peeled and ends trimmed
•1 beet, peeled and ends trimmed
•1 avocado, peeled and thinly sliced
•1/4 cup toasted sliced almonds
•2 tbsp chopped fresh parsley

Lemon Tahini Dressing:
•3 tbsp tahini
•3 tbsp lemon juice
•2 tbsp water
•2 tbsp extra-virgin olive oil
•1 clove garlic, minced
•1/2 tsp salt
•1/4 tsp pepper


1. Preheat oven to 400°F.
2. Place chicken breasts on foil-lined baking sheet; sprinkle with salt, pepper, garlic powder and paprika.
3.Drizzle with olive oil and bake for 20 to 25 minutes or until juices run clear and internal temperature reaches 165°F.
4. Let stand for 10 minutes; slice crosswise. Set aside.

Meanwhile, trim sides of sweet potato to fit in spiralizer chute. Press grip on spiralizer into one end of sweet potato. Turn spiralizer on; press sweet potato using pusher until dispensed into bowl. Repeat with carrot and beet. Using scissors, trim into shorter strands.

Lemon Tahini Dressing:
1. Whisk together tahini, lemon juice, water, olive oil, garlic, salt and pepper.

To serve:
1. Toss sweet potato and carrot with half of the dressing. Divide among plates; top evenly with beets.
2. Arrange sliced chicken and avocado over top.
3. Drizzle with remaining dressing.
4. Garnish with almonds and parsley.

Tip: Spiralize the sweet potato trimmings ¬¬– they’re perfect for roasting or topping salads.

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.