Nourishing Bowls
Y’all sweet potatoes are life, and they are so filling too! Sweet potatoes take longer to break down/digest which means they keep you fuller longer! HOLLAA right! Let’s FUEL our bodies so that we will have the energy and nutrients we need to FEEL GOOD! It’s not ALWAYS about the nutrition facts of fats, carbs, and protein. Its also about how our bodies react when we eat certain foods! That’s another reason I love sweet potatoes. THEY MAKE ME FEEL GOOD! Now don’t ask me about cauliflower or broccoli. They bloat me and I won’t touch those veggies for the life of me… even though I do love them. They DO NOT make me FEEL good! That is why they are a stable in my meals! I don’t know about you, but these days I feel like I can’t keep up! I recently started a part time job + keeping up with recipes + all the behind the scenes stuff + family + pups and I don’t even have kids yet. 😮 I find myself having to prepare everything I can in the evenings before. Not complaining, I am actually super grateful, just trying to be honest here. Sweet potatoes are so easy to prep and keep in the fridge for 5-7 days! Making these the perfect addition to our lunches. Another element we add are fresh veggies! I love making a big batch of chopped veggies, kind of like a Brazilian vinaigrette salad. IYKYK! Prep a big bowl of this stuff, then add a scoop to the sweet potatoes, add a protein and you’re set with minimal effort!
Nourishing Bowls
Ingredients to make Nourishing Bowl: 1 lb of shredded chicken 3 sweet potatoes 1 bunch diced parsley- steams removed 1 red pepper – diced 1 red onion- chopped 1/4 cup sun dried tomatoes- diced 1 carrot- shredded 2 lemons- juiced 1 tsp oil 1/4 tsp salt 1/8 tsp pepper 3 cups spring mix salad How to make a Nourishing Bowl: Preheat oven to 400 degrees. Rinse the sweet potatoes with water. If you have time I recommend cooking the sweet potatoes at 400 degrees for 1 hour. If you need a faster method to cook the sweet potatoes — cut the sweet potatoes in half, spray with cooking spray, then face the skin part up/ flesh part on a cookie sheet. Bake at 425 degrees for 30 minutes. Next Chop all the veggies thinly, then add to a large bowl. Add the oil, lemon, and salt/pepper. Mix until evenly coated. In a bowl add 1/2 sweet potato (skin removed), 5 oz of shredded chicken, 1/2 cup spring mix salad, and 1/2 cup of the veggie salad. You could also add a couple tablespoons of Stubbs BBQ sauce. Either way its delicious!