- 2 organic free range chicken breasts (approx 175g each) or one pack organic non GMO tempeh (approx 230g)
- 1 large sweet potato (or 2 small)
- 1 cup cooked sweetcorn
- 1 avocado
- 4 tablespoons spicy nacho dressing (see link HERE for recipe)
- 2 generous handfuls of fresh leaves – baby spinach or rocket would be ideal
- Fresh red chilli slices to garnish
- Mineral rich salt
Peel and slice the sweet potato into wedges, sprinkle with a generous pinch of mineral rich salt and place on a baking tray into the oven at 225C for 30-35 mins until lightly browned.
Whilst the SPs are cooking make up the nacho dressing and put to one side. Cook the sweetcorn by either boiling for a few minutes or steaming and also place to one side.
Next heat a grill pan on high and then turn down to medium. For the chicken version cook on one side for approx 8 minutes and then turn and cook for a further 8 minutes. Let it rest for at least 5 minutes before cutting horizontally to create slices. For the tempeh version you will need much less time, 3 minutes on either side should do it. Whilst this is cooking you can prep the rest of the bowl by cutting the avocado in half and removing the skin and stone. Then cut horizontally to create slices. Cut some very fine chili slices (as many as you want really).
By this point your sweet potatoes should be done. Then its time to make up your bowl. Start with placing the leaves on one third. Lay the chicken or tempeh on top of the leaves, then divide the sweetcorn between the two bowls next to that. Alongside divide the sweet potato wedges between the two bowls and lay 1/2 avocado each next to them. Sprinkle over the chilli slices and then drizzle generously with the nacho dressing. Finish with a generous pinch of mineral salt. Done. Enjoy!