I have this once a week or so for breakfast, lunch, or dinner. It’s so yummy, filling, and most importantly I feel good afterwards. For your grain you can pick whatever you like best. My top three go-tos are quinoa, farro, and barley. I get the quick cooking farro and barley from Trader Joe’s or their frozen quinoa (can you tell I love Trader Joe’s yet?). I usually cook more grain than I need and keep the rest in the fridge for another meal later on in the week. I always cook my grain in vegetable broth for a little extra flavor. For your protein source, again pick what you like and what you have. This can be leftover chicken, salmon or in my case, Field Roast’s smoked apple sage vegetarian sausage

Yields2 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

Ingredients:
 1 sweet potato
 1 tbsp avocado or olive oil
 ½ cup cooked grain
 12 oz chicken, fish, or sausages
 2 cups chopped kale
 2 tbsp parmesan cheese
 1 lemon slice
 salt and pepper to taste
 ¼ cup water

Directions:
1

Peel and chop 1 sweet potato into tiny cubes (cutting the cubes smaller helps the sweet potato cook faster

2

Heat 1 Tbsp. of avocado or olive oil to a skillet and place sweet potatoes in pan. Allow the sweet potatoes to cook until almost soft, stirring often

3

Prepare the grain as directed on package

4

Once the sweet potatoes have softened add your kale, and the ¼ cup of water and cover. Cook until kale is a bright vibrant green (about 1-2 minutes) and sweet potatoes are soft

5

Cook or heat up your protein. I pan fry the vegetarian sausage for a few minutes until slightly crisp

6

Add everything to a bowl and top with Parmesan cheese, salt and pepper to taste, and a spritz of lemon

Ingredients

Ingredients:
 1 sweet potato
 1 tbsp avocado or olive oil
 ½ cup cooked grain
 12 oz chicken, fish, or sausages
 2 cups chopped kale
 2 tbsp parmesan cheese
 1 lemon slice
 salt and pepper to taste
 ¼ cup water

Directions

Directions:
1

Peel and chop 1 sweet potato into tiny cubes (cutting the cubes smaller helps the sweet potato cook faster

2

Heat 1 Tbsp. of avocado or olive oil to a skillet and place sweet potatoes in pan. Allow the sweet potatoes to cook until almost soft, stirring often

3

Prepare the grain as directed on package

4

Once the sweet potatoes have softened add your kale, and the ¼ cup of water and cover. Cook until kale is a bright vibrant green (about 1-2 minutes) and sweet potatoes are soft

5

Cook or heat up your protein. I pan fry the vegetarian sausage for a few minutes until slightly crisp

6

Add everything to a bowl and top with Parmesan cheese, salt and pepper to taste, and a spritz of lemon

Sweet potato and Kale Grain Bowls