This bright and beautiful lunch bowl literally took about 20 minutes to put together. It consists of sweet and spicy flavors and some crunch from the kale and the pieces of lightly breaded gluten-free chicken tenders. The simple guac on the side is where the heat kicks in. It pairs so well with the sweet potatoes.
Here's how to fix this quick and healthy lunch bowl.
Slice the sweet potatoes and add some salt, pepper, fresh rosemary & 1/2 tsp olive oil then mix well. After the slices are coated well, place in the air fryer as per the instructions for your air fryer.
If you don't have an air fryer, you can bake these in the oven for 15 to 20 minute at 350 degrees.
While the sweet potatoes bake, prepare the kale for steaming.
Remove the leaves from the stem and roughly tear the leaves. Place in a bowl and add some toasted sesame seeds, sea salt, garlic powder & olive oil, then massage well for 30 seconds to a minute.
Place the massaged kale in a steamer basket and steam for 5-7 minutes.
In the mean time, lets prepare the simple guac
Chop half an avocado, half a tomato, fresh cilantro leaves, and half a green Thai chili then add to a bowl. Add some salt and smash everything.
Prepare the chicken tenders as per the package instructions.
Once the sweet potatoes, kale & chicken tenders are cooked/steamed, start putting your bowl together.
You can add some extra toasted sesame seeds on the kale for garnish.
Enjoy your lunch!
