Sweetpotatoes
2 large North Carolina Sweetpotatoes, chopped into ½" pieces
1 tbsp olive oil
¼ tsp garlic powder
¼ tsp smoked paprika
¼ tsp salt
¼ tsp pepper
Chicken and Spinach Mixture
1 tbsp olive oil
1 lb ground chicken
¼ tsp garlic powder
¼ tsp smoked paprika
¼ tsp salt
¼ tsp pepper
6 oz fresh spinach
Bowls
1⅓ cup part-skim ricotta cheese
1 avocado, peeled, pitted, and chopped
4 tsp hot honey (or more to taste)
Prep Time: 15 mins
Cook Time: 30–35 mins
Servings: 4
1 Preheat the oven to 400° F.
2 Toss the sweetpotatoes with the olive oil, garlic powder, smoked paprika, salt, and pepper and spread onto a baking sheet. Bake at 400° F for 20–25 minutes, stirring once halfway through, until sweetpotatoes are tender.
3 As sweetpotatoes cook, heat olive oil in a skillet over medium-high heat and add ground chicken, cooking for 5–10 minutes, stirring until the meat is browned.
4 Add the garlic powder, paprika, salt, and pepper to the chicken. Cook for another minute, stirring often.
5 Add the spinach to the skillet. Cook for another few minutes, stirring often, until the spinach is wilted and the chicken is fully browned.
6 Divide the ricotta, avocado, sweetpotatoes, and chicken/spinach mixture evenly between four bowls.
7 Drizzle with hot honey and enjoy!
To learn more about the North Carolina Sweetpotato Commission, visit ncsweetpotatoes.com
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