Sweet potato: 200g (1 medium), Chicken sausage: 100g (2 links), Kale: 80g (2 cups, chopped), Red bell pepper: 60g (1/2 medium, diced), Red onion: 40g (1/4 small, diced), Garlic: 3g (1 clove, minced), Olive oil: 5ml (1 tsp), Smoked paprika: 2g (1/2 tsp), Cumin: 1g (1/4 tsp), Red pepper flakes: 1g (1/4 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp), Greek yogurt: 30g (2 tbsp), Green onions: 10g (2 tbsp, chopped)
1. Preheat oven to 400°F (200°C). 2. Wash and dry 200g sweet potato. Pierce several times with a fork. 3. Place the sweet potato on a baking sheet and bake for 45-60 minutes, or until tender. 4. Meanwhile, heat 5ml olive oil in a large skillet over medium heat. 5. Add 40g diced red onion and 60g diced red bell pepper. Cook until softened, about 5 minutes. 6. Add 3g minced garlic and cook for 30 seconds. 7. Add 100g chicken sausage (removed from casings) and cook, breaking it up with a spoon, until browned, about 5 minutes. 8. Add 2g smoked paprika, 1g cumin, 1g red pepper flakes, 1g salt, and 1g black pepper. Stir for 30 seconds. 9. Add 80g chopped kale and cook until wilted, about 3-4 minutes. 10. When the sweet potato is done, cut it open lengthwise and slightly mash the flesh with a fork. 11. Top with the sausage and kale mixture. 12. Serve with 30g Greek yogurt and 10g chopped green onions.
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