YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato and Kale Harvest Bowl
A nourishing bowl combining tender roasted sweet potato, crisp kale, savory grilled chicken, and protein-rich chickpeas, all tossed in a bright lemon-olive oil dressing. This balanced meal is satisfying with a perfect blend of textures and flavors to fuel your day.
INGREDIENTS
1 medium Sweet Potato
2 cups chopped Kale
4 oz Grilled Chicken Breast
1/2 cup Cooked Chickpeas
1 tsp Olive Oil
1 tbsp Lemon Juice
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Peel (if desired) and cube the sweet potato. Toss with a pinch of salt, pepper, and a tiny drizzle of olive oil and spread on a baking sheet.
Roast the sweet potato in the preheated oven for about 20-25 minutes, until tender with lightly crispy edges.
While the sweet potato roasts, prepare the kale by removing tough stems and massaging lightly with a bit of olive oil, lemon juice, salt, and pepper.
Season the chicken breast with salt and pepper and grill it until cooked through, approximately 6-7 minutes per side. Once cooked, slice into strips.
Rinse and drain the chickpeas (if using canned) or reheat if pre-cooked.
In a bowl, combine the roasted sweet potato, massaged kale, chicken slices, and chickpeas. Drizzle the extra olive oil and remaining lemon juice over the bowl and toss gently to combine.
Taste and adjust seasoning as needed before serving.