Servings: 6 servings 1x
Ingredients
- 1½ tablespoon avocado oil or olive oil
- 2 medium sweet potatoes, cubed
- ½ small red onion, sliced
- 1 bell pepper, diced
- 4 garlic cloves, minced
- 2–3 cups curly kale, stems removed and roughly chopped (may substitute spinach)
- 4 slices bacon cooked to crisp and chopped
- ⅓ –½ cup Primal Kitchen Chipotle Lime Mayo (see homemade Chipotle Lime Mayo recipe below in the notes)
- Fine salt and black pepper to taste
Instructions
- Add 1 tablespoon of oil to a large skillet on medium-high heat. Once hot, add diced sweet potatoes. Dash with a little salt and black pepper. Sauté for about 10-12 minutes stirring throughout. Sweet potatoes should be almost cooked through.
- Then add the remaining ½ tablespoon of oil, bell pepper, onion, and garlic. Sauté for another 5-10 minutes, stirring throughout.
- Then add kale and chopped bacon and sauté for 2-3 minutes longer until kale is slightly wilted.
- Transfer to a bowl (or leave in skillet) and gently stir in Chipotle Lime Mayo. Add salt and pepper to taste. Serve warm.
- Garnish with fresh cilantro and green onions, if desired and serve with a lime wedges.
- Store leftovers in an airtight container for up 4 days.
Notes
Homemade Chipotle Lime Mayo recipe: ½ cup mayo + 1 tablespoon lime juice + ⅛ tsp. chipotle powder + more to taste (use smoked paprika for less heat)
Oven Directions:
- Preheat oven to 425ºF.
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Place sweet potatoes, onion, bell pepper, garlic on a large rimmed baking sheet lined with parchment paper.
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Toss with 1 tablespoon of oil and bake for 20 minutes. Remove from oven, add kale the chopped kale, toss and bake an additional 10-15 minutes or until potatoes are tender and slightly caramelized.
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Transfer roasted vegetables to a large bowl. Add the cooked bacon and chipotle lime mayo and toss to coat.
Nutrition Information
- Serving Size: 1/6 of recipe (heaping 1/2 cup)
- Calories: 212
- Fat: 13 g
- (Sat Fat: 3 g)
- Sodium: 340 mg
- Carbohydrate: 20 g
- (Fiber: 4 g
- Sugar: 7 g)
- Protein: 4 g
- Cholesterol: 6 mg