Sweet Potato Buddha Bowl

• 2 sweet potatoes
• 2 tsp salt
• 1 tsp garlic powder
• 3 tbsp olive oil
• 1 cup Tuscan kale
• 1 1/2 cups nonfat plain Greek yogurt
• 1 bunch cilantro
• 1/2 lime
• 3 chipotle adobo peppers
• 1/2 avocado
• 1 cup brown rice
• 1 cup black beans

1. Boil sweet potatoes until soft, then finely chop them into small pieces.
2. Lay the sweet potatoes on a sheet pan with parchment paper.
3. Season the sweet potatoes with 1 tsp of salt and 1 tsp of garlic powder, ensuring even coating.
4. Bake at 325°F for 15 minutes.
5. Cut and dice the Tuscan kale according to your preference.
6. Add 1 1/2 cups of nonfat plain Greek yogurt, 1/2 bunch of cilantro, the juice of 1/2 lime, 1 tbsp of olive oil, and 3 chipotle adobo peppers to a food processor (or mix thoroughly with a mixing spoon if a food processor is not available).
7. Thinly slice 1/2 of an avocado.
8. Assemble your bowl with 1 cup of brown rice, 1 cup of black beans, desired amount of sweet potatoes, desired amount of Tuscan kale, 1/2 sliced avocado, desired amount of chipotle sauce, and cilantro to taste.
9. Serve on a plate and enjoy!

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