NUTRITION

SERVINGS

INGREDIENTS

4.25 oz chicken sausage

1 cup sweet potato

0.5 cup red bell pepper

0.25 cup red onion

1 cup kale

0.25 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.25 tsp garlic powder

PREPARATION

• 1

  Slice the chicken sausage into half-inch rounds and dice the sweet potato into small, uniform cubes.

• 2

  Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.

• 3

  Add the sausage rounds to the skillet and pan-fry for 3-4 minutes until golden brown and crispy on both sides.

• 4

  Remove the sausage from the pan and set aside, then add the sweet potato cubes to the remaining oil in the skillet.

• 5

  Sauté the potatoes for 8-10 minutes, stirring occasionally, until tender and slightly caramelized on the edges.

• 6

  Stir in the diced red bell pepper and red onion, cooking for another 3 minutes until the vegetables are softened.

• 7

  Add the chopped kale, sea salt, black pepper, smoked paprika, and garlic powder, tossing until the kale is wilted and bright green.

• 8

  Return the sausage to the skillet, toss everything together to combine the flavors, and serve warm.