Y’all. This Roasted Sweet Potato Bowl is like the easiest thing ever and nice and filling! It was part of my budget friendly recipes for Austin Woman in June. Plus, it is the perfect thing to make at the end of week when you need to use up all your veggies before they go bad! Seriously, this is how my brain works. No waste, gotta eat it all up!
ROASTED SWEET POTATO BOWL
Serves two | Prep time: five minutes | cook time: 10 minutes | nutrition (per serving): 327 calories; 21 grams of protein
1 sweet potato
2 tablespoons olive oil
1 rotisserie chicken breast, shredded
1 tablespoon garlic chili sauce
Leftover bulgar wheat- optional (see the recipe for Baby Bella and Bulgar Salad)
Lime wedges, green onion and cilantro for garnish
Salt and pepper, to taste
1. Dice the sweet potato and sauté it in a pan with the olive oil, turning frequently so it doesn’t burn, for about 10 minutes or until tender.
2. Add the sweet potato to a bowl with the shredded chicken, chili sauce and any leftover bulgar wheat.
3. Garnish with the lime wedges, green onion and cilantro. Add salt and pepper, to taste.
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