SWEET POTATO + KALE BOWL
Serves 2
INGREDIENTS
1 cup cooked white rice
1 medium sweet potato - chopped into small chunks
3 stalks kale - leaves torn off stem
2 tbs nutritional yeast
1 capsicum - deseeded and diced
1 ripe avocado - seeded, peeled and chopped
handful of coriander or parsley - chopped
METHOD
Heat one tbs coconut oil over medium heat in a large skillet.
Cook sweet potato chunks, tossing regularly, until browned and soft inside.
Add torn kale to the skillet and season all with Himalayan salt, pepper and nutritional yeast.
Continue to cook until kale has softened.
Place the cooked rice evenly in two bowls.
Top with sweet potato and kale mixture, diced capsicum, chopped avocado and coriander or parsley leaves.
Serve both with a wedge of lime and sprinkle with chilli flakes if desired.