Precision Fitness –  Bentonville, Rogers, Bella Vista, Springdale, Centerton

Ingredients:

• 4 sweet potatoes
• 2 tablespoons sea salt flakes
• 1-2 cups baby kale leaves
• ½ teaspoon dried chili flakes
• 1 tablespoon + 1 tsp. extra-virgin olive oil
• Sea salt and cracked black pepper
• 1 sweet onion, chopped
• 1 cup (260g) store-bought hummus (no preservatives)

Directions:

1. Preheat oven to 200°C.
2. Place the sweet potatoes on an baking sheet, pierce with a fork and rub with salt. Bake for 60-70 minutes, or until cooked.
3. While the sweet potatoes are cooking, place the kale, chili, oil salt and pepper on a baking sheet with parchment paper and toss to combine. Cook for 8–10 minutes or until golden. Set aside.
4. Heat a sauté pan to medium-high heat. Add 1 tsp. of olive oil and add chopped onions. Sauté until golden brown.  (about 15-18 minutes)
5. Cut the sweet potatoes in half, and top with the hummus, caramelized onion and crispy kale to serve.