NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Chicken sausage

0.25 cup Sweet potato

0.13 cup Black beans

0.5 cup Red bell pepper

0.25 cup Red onion

1 cup Baby kale

0 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

PREPARATION

• 1

  Peel and dice the sweet potato into 1/2-inch cubes, then steam or microwave for 3 minutes until slightly tender but still firm.

• 2

  Slice the chicken sausage into 1/4-inch rounds.

• 3

  Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat.

• 4

  Add the diced red onion and red bell pepper to the skillet, sautéing for 3-4 minutes until the onions are translucent.

• 5

  Add the sliced chicken sausage and par-cooked sweet potatoes to the skillet, spreading them into an even layer.

• 6

  Cook undisturbed for 4-5 minutes to allow the potatoes and sausage to develop a golden-brown crust, then stir and cook for another 3 minutes.

• 7

  Stir in the rinsed black beans, sea salt, black pepper, garlic powder, and smoked paprika, cooking for 2 minutes until the beans are heated through.

• 8

  Add the baby kale to the skillet and toss gently for 1 minute until the greens are just wilted, then serve immediately.