Sage and Sweet Potato Nourish Bowl with Balsamic Glaze
Ingredients
Scale
Chicken:
1 lb chicken breast, cubed
1 Tbsp avocado oil
4 large garlic cloves
1/2 tsp ground paprika (regular, not smoked!)
1/2 tsp salt
1/4 tsp ground black pepper
Optional: A couple pinches ground ginger
Sweet potato:
2 med-large purple sweet potato, cubed 1″ pieces
2 Tbsp avocado oil
8 sage leaves, finely chopped
1/4 tsp salt
Cracked black pepper
Skillet veggies:
1/2 large onion, roughly chopped
3 cups chopped kale leaves
6 oz mushrooms, sliced
4–5 sage leaves, chopped
To serve:
Quinoa
Balsamic glaze
Instructions
- To homemake balsamic glaze: In a small saucepan, heat 1/2 cup balsamic vinegar to medium then simmer at low-med for about 15 minutes until reduced by half and it coats a spoon. Remove from heat and let it cool to thicken more.
- Prep all the vegetables by cutting them up as instructed.
- Prep the sweet potato – Finely chop 8 sage leaves. In a large bowl, toss the sweet potato in 2 Tbsp avocado oil, 1/4 tsp salt, cracked black pepper, and the finely chopped sage leaves. Put onto a baking sheet and bake for about 15-20 minutes until tender. It’ll depend on how large you cut the sweet potato.
- Prep the chicken – In a large bowl, toss the chicken in 1 Tbsp avocado oil, 4 minced garlic cloves, 1/2 tsp salt, 1/2 tsp ground paprika, 1/4 tsp black pepper, a couple pinches of ground ginger. Set aside.
- Preheat a large skillet to medium-high heat with avocado oil.
- Once the skillet is heated, add the chopped onion, sliced mushroom, 4-5 thinly sliced sage leaves, and a sprinkle of salt and cook for about 5 minutes or until browned to your liking. Move the onion and mushroom to the sides of the pan to give space for the chicken. Add oil if needed then add the chicken and cook for a couple minutes on each side until cooked through. Remove everything from the pan onto a plate then add the chopped kale leaves and cook a few minutes until wilted.
- To plate: Put quinoa into a shallow bowl then add the sweet potato, chicken, onion/mushroom mixture, and sautéed kale. Drizzle with balsamic glaze or other sauce of choice and enjoy!
