2 sweet potatoes, peeled and cut into ½-inch chunks
1/4 cup fresh lemon juice, divided
2 tsp chile powder
1 tsp ground cumin
1/4 tsp ground cinnamon
Sea salt and ground black pepper, to taste
10 oz cooked shredded, boneless chicken breasts, cooled
2 tbsp finely chopped fresh chives
1 tbsp olive oil
1/2 cup pomegranate seeds
1/2 cup crumbled feta cheese
3 tbsp toasted unsalted pumpkin seeds
Position oven racks in top and bottom thirds of oven and preheat to 425°F. In a large bowl, toss shallots, Brussels sprouts, parsnips and potatoes. Drizzle with 3 tbsp lemon juice and season with chile powder, cumin, cinnamon, salt and pepper; toss to coat. Arrange in a single layer on 2 parchment-lined baking sheets, and mist with cooking spray. Roast for about 45 minutes, until vegetables are lightly browned and fork-tender, switching and turning trays and tossing vegetables halfway through. Set aside to cool for about 5 minutes, or until just warm.
Transfer vegetables to a large bowl and toss with remaining 1 tbsp lemon juice, chicken, chives and oil. Season with salt and pepper. Transfer to a platter and top with pomegranate, feta and pumpkin seeds.
Cauliflower and tuna may seem like an unlikely pair but they work beautifully together in this fiber-rich and gluten-free salad. To round it off, paprika adds a smokey flavor while mint and basil bring a refreshing and colorful touch.