NUTRITION

SERVINGS

INGREDIENTS

1 small sweet potato

0.25 cup chickpeas

4 oz chicken breast

2 cups chopped kale

1 tbsp tahini

2 tbsp unsweetened coconut yogurt

1 tsp lemon juice

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Cut the small sweet potato in half lengthwise and place it on the baking sheet along with the chicken breast and the rinsed, patted-dry chickpeas.

• 3

  Drizzle the sweet potato, chicken, and chickpeas with olive oil, then season evenly with garlic powder, sea salt, and black pepper.

• 4

  Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through and the sweet potato is tender when pierced with a fork.

• 5

  While the vegetables roast, place the chopped kale in a large mixing bowl with a tiny pinch of sea salt and massage with your hands for 1 to 2 minutes until it becomes soft and dark green.

• 6

  In a small bowl, whisk together the coconut yogurt, tahini, and lemon juice until the dressing is smooth and creamy.

• 7

  Once cooked, slice the chicken breast into strips.

• 8

  Assemble the bowl by placing the massaged kale at the base, then topping with the roasted sweet potato halves, crispy chickpeas, and sliced chicken.

• 9

  Drizzle the tahini-yogurt dressing over the entire bowl and serve immediately.