sweet potato power bowls (mushroom + date + pecan)

sweet potato power bowls (mushroom + date + pecan)

Contents of your meal kit:

sweet potato
red bell pepper
baby kale
white balsamic vinegar
medjool dates

Cookware needed: baking sheet (foil-lined optional), medium or large skillet

Finishing steps:

  1. Preheat oven to 425. Cut sweet potato in half lengthwise, then crosswise into 1/2-inch slices. Arrange in a single layer on a baking sheet and toss with olive oil, salt & pepper. Roast for 15 minutes, flip then roast an additional 10 minutes or until tender and golden brown. Continue with next steps while sweet potatoes are roasting.
  2. Using a damp paper towel, gently wipe mushrooms of any dirt. Trim stems and cut into quarters. Thinly slice bell pepper. Set both aside.
  3. Toast pecans in dry skillet over medium heat, stirring frequently to prevent burning. When pecans are fragrant and slightly toasted, remove from heat and transfer to a cutting board.
  4. Once you flip the sweet potatoes, heat a small amount of oil in a skillet over medium heat. Sauté mushrooms and rosemary sprig until mushrooms begin to soften and are slightly browned, about 3-4 minutes. Discard rosemary sprig and transfer mushrooms to cutting board with pecans.
  5. Return skillet to the burner over medium heat, add a little more oil if needed. Add sliced bell pepper to the skillet and season with salt & pepper. Sauté 3-4 minutes or until tender.
  6. When bell pepper is tender, add baby kale to the skillet and sprinkle with salt & pepper. Sauté about 1 minute, or until wilted but still green. Drizzle with vinegar and toss to combine.
  7. Divide peppers & greens between bowls, and top with sweet potatoes. Roughly chop mushrooms & pecans, and combine with dates. Spoon on top of the sweet potatoes. Enjoy!