Name: Roasted Sweet Potato and Kale Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1 medium sweet potato; 2 cups kale; 0.5 tbsp extra virgin olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 1 tbsp apple cider vinegar; 1 tsp dijon mustard

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Kale Bowl

Oven-roasted sweet potato cubes and seasoned chicken breast served over a bed of tender, massaged kale with a zesty apple cider vinaigrette.

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NUTRITION

Protein

40.9g

Fat

11.8g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1 medium sweet potato

2 cups kale

0.5 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 tbsp apple cider vinegar

1 tsp dijon mustard

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Peel and dice the sweet potato into 1/2-inch cubes and cut the chicken breast into bite-sized pieces.
3
Place the sweet potato and chicken on the baking sheet, drizzle with olive oil, and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika.
4
Toss everything until evenly coated, then spread in a single layer and roast for 20-25 minutes until the chicken is cooked through and potatoes are golden.
5
While roasting, place the kale in a large bowl with the apple cider vinegar and Dijon mustard, then massage the leaves with your hands for 2 minutes until they soften.
6
Divide the massaged kale into bowls and top with the roasted chicken and sweet potato mixture.