Ingredients:

• 2 Sweet Potatoes
• 2 tsp Salt
• 1 tsp Garlic Powder
• 3 tbsp Olive Oil
• 1 cup Tuscan Kale
• 1 ½ cups of Nonfat Plain Greek Yogurt
• 1 Bunch of Cilantro
• ½ Lime
• 3 Chipotle Adobo Peppers
• ½ Avocado
• 1 cup of Brown Rice
• 1 cup of Black Beans

Instructions:

1. Boil sweet potatoes until soft, then finely chop them into small pieces.
2. Lay the sweet potatoes on a sheet pan with parchment paper.
3. Season the sweet potatoes with 1 tsp of salt and 1 tsp of garlic powder, ensuring even coating.
4. Bake at 325°F for 15 minutes.
5. Cut and dice the Tuscan Kale according to your preference.
6. Add 1 ½ cups of Nonfat Plain Greek Yogurt, ½ bunch of cilantro, the juice of ½ lime, 1 tbsp of olive oil, and 3 chipotle adobo peppers to a food processor (or mix thoroughly with a mixing spoon if a food processor is not available).
7. Thinly slice ½ of an avocado.
8. Assemble your bowl with 1 cup of brown rice, 1 cup of black beans, desired amount of sweet potatoes, desired amount of Tuscan Kale, ½ sliced avocado, desired amount of chipotle sauce, and cilantro to taste.
9. Serve on a plate and enjoy!

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