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Zesty Kale and Sweet Potato Bowl
LUNCH
39g Carbs / 9.5g Protein / 17.5g Fats / 349 Calories
Nutritional Value
Ingredients
1 pound diced peeled sweet potatoes (about 3 cups)
3 tablespoons olive oil, divided
1 teaspoon chili powder, divided
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 large red bell pepper, quartered
1/2 cup unsalted roasted almonds, chopped
2 teaspoons grated lime rind, divided
1/2 teaspoon sugar
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
2 cups hot cooked quinoa
4 ounces baby kale, chopped (about 4 cups)
1 ounce Cotija cheese, crumbled (about 1/4 cup)
1 ripe avocado, sliced
4 lime wedges
Cooking method
Preheat oven to 400°F.
Combine sweet potatoes, 1 1/2 teaspoons oil, 1/2 teaspoon chili powder, 1/8 teaspoon salt, and 1/4 teaspoon black pepper in a bowl; toss. Arrange sweet potato mixture on one side of an aluminum foil–lined baking sheet. Place bell pepper on other side of pan; drizzle with 1 1/2 teaspoons oil, and toss to coat.
Bake until potatoes are tender and peppers are lightly charred, about 30 minutes, stirring potatoes once halfway through. Remove pan from oven. Cut bell pepper into strips.
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