NUTRITION

SERVINGS

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 cup canned, drained Black Beans (130g)

3 oz Grilled Chicken Breast (85g)

1/4 medium Avocado (50g)

1/2 medium Red Bell Pepper (75g)

2 tbsp chopped Red Onion (20g)

1 tsp Olive Oil (5g)

1 tbsp Lime Juice (15g)

1 tbsp chopped Fresh Cilantro

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Peel (if desired) and cut the sweet potato into 1-inch cubes. Toss them with half the olive oil, salt, and pepper.

• 3

  Spread the sweet potato cubes on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized, stirring halfway through.

• 4

  While the sweet potato roasts, season the chicken breast with salt and pepper and grill on medium-high heat until cooked through, about 6-7 minutes per side. Let it rest and then slice into strips.

• 5

  Dice the red bell pepper and finely chop the red onion. Combine these with the black beans in a bowl.

• 6

  In a blender or food processor, blend the avocado, lime juice, remaining olive oil, a pinch of salt, and a splash of water (if needed) until smooth to create a creamy dressing.

• 7

  Assemble the bowl by layering the roasted sweet potato, black bean mixture, and grilled chicken slices. Drizzle generously with the avocado dressing and sprinkle with fresh cilantro.

• 8

  Serve warm and enjoy your nutrient-packed, flavorful bowl.