Servings: 4 meals
Calories: 554kcal
Ingredients
- 4 crockpot sweet potatoes peel removed
- ½ teaspoon ground cumin
- ¼ teaspoon chipotle powder
- ¼ teaspoon sea salt
- 1 tablespoon olive oil
- 4 cups shredded raw kale
- ½ cup black beans drained
- ½ cup fire roasted corn thawed
For Cilantro Agave Dressing
- ⅓ cup olive oil
- ⅓ cup cilantro
- ¼ cup fresh lime juice
- 1 tablespoon agave nectar
- ½ teaspoon minced garlic
- ¼ teaspoon sea salt
For Topping
- ½ cup chopped tomatoes
- ¼ cup finely chopped red onion
- 2 tablespoon pumpkin seeds
Instructions
- Combine ingredients for cilantro agave dressing in a blender and blend until smooth. Divide between 4 small sauce cups.
- Combine sweet potatoes, chipotle powder, cumin and ¼ teaspoon of sea salt in a medium mixing bowl. Stir well to combine. Divide sweet potato mixture between 4 black MPOF containers.
- Heat 1 tablespoon of olive oil over medium heat in a medium skillet. Add kale and sauté for 3 minutes. Stir in corn and black beans and cook 4-5 minutes longer to heat corn through. Top sweet potatoes with kale mixture. Sprinkle tomato, red onion and pumpkin seeds on top. Place 1 small cup of dressing in each container. Drizzle with sauce before serving.
Video
Nutrition
Calories: 554kcal | Carbohydrates: 71g | Protein: 16g | Fat: 25g | Sodium: 482mg | Fiber: 13g
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