NUTRITION

SERVINGS

INGREDIENTS

1 medium sweet potato

0.5 cup black beans

4 oz chicken breast

0.5 tbsp extra virgin olive oil

1 cup kale

0.25 cup plain Greek yogurt

1 tsp lime juice

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp cumin

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the cubed sweet potato with half of the olive oil, half of the sea salt, and the cumin.

• 3

  Roast sweet potatoes for 20-25 minutes until the edges are caramelized and tender.

• 4

  While the potatoes roast, heat the remaining oil in a skillet over medium heat and cook the diced chicken breast until golden and cooked through.

• 5

  Stir in the black beans and garlic powder, cooking for 3 minutes until heated through.

• 6

  Massage the chopped kale with the remaining sea salt in a large bowl until it turns bright green and softens.

• 7

  Assemble the bowl by layering the massaged kale, roasted sweet potatoes, and the chicken and bean mixture.

• 8

  Whisk the Greek yogurt with lime juice, black pepper, and a teaspoon of water, then drizzle over the bowl before serving.