NUTRITION

SERVINGS

INGREDIENTS

6.5 oz lean ground chicken

1 medium sweet potato

2 cups green cabbage

1 tbsp avocado oil

1 clove garlic

1 tsp fresh ginger

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp toasted sesame oil

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel the sweet potato and cut it into uniform 1/2-inch cubes to ensure even roasting.

• 3

  Toss the sweet potato cubes with half of the avocado oil and the sea salt on the prepared baking sheet.

• 4

  Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and the edges are golden.

• 5

  While the potatoes roast, thinly shred the green cabbage into fine ribbons and mince the garlic and ginger.

• 6

  Heat the remaining avocado oil in a large skillet over medium-high heat.

• 7

  Add the ground chicken to the skillet, breaking it into small crumbles with a spatula, and season with black pepper.

• 8

  Cook the chicken until it is browned and no longer pink, which should take about 7-8 minutes.

• 9

  Stir in the minced garlic and grated ginger, sautéing for about 60 seconds until the aromatics are fragrant.

• 10

  Add the shredded cabbage to the skillet and cook for 3-4 minutes until it is slightly wilted but still has a fresh bite.

• 11

  Pour in the coconut aminos and toasted sesame oil, stirring well to coat the chicken and cabbage mixture.

• 12

  Assemble the bowls by placing a base of roasted sweet potatoes and topping them with the savory chicken and cabbage stir-fry.