For the sweet potatoes
2 medium sweet potatoes or 1 large, peeled and diced into large cubes
1.5 tablespoons olive oil
1 teaspoon paprika powder
1 teaspoon cumin powder
1/2 teaspoon sea salt
For the beetroot slaw
1/2 red onion, finely diced
2 tablespoons red wine vinegar or apple cider vinegar
1 teaspoon mustard
3 tablespoons olive oil
3 medium beets, peeled and grated (I suggest to use kitchen gloves or peel the beets under running water to avoid skin stains)
1 large carrot, grated
1/3 cup black pitted olives (the less salty Spanish olives are best), sliced
1/4 cup chopped parsley (a good handful of fresh parsley)
1/2 teaspoon sea salt
For sticky glazed chicken
600 g / 1.2 lb chicken tenderloins, breast or thighs (or mix), sliced into strips
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil or coconut oil
2 cloves garlic, finely diced
1 tablespoon tomato paste
1/4 cup coconut aminos or Tamari (if using aminos, add a little extra salt or fish sauce)
2 tablespoons lemon or lime juice
2 teaspoons honey, maple syrup or coconut nectar (see Whole30 notes below)
For green veggies
1/2 head broccoli, cut into florets (halve larger florets)
200 g fine green beans, ends chopped off
1 tablespoon olive oil (or butter)
1 garlic clove, diced or grated (can be omitted)
Juice of 1/2 lemon
Sea salt and pepper to taste