2 medium sweet potatoes
1 tbsp coconut oil
1 small bunch tuscan kale, de-stemmed and chopped
1/4 cup pomegranate seeds
2 tbsp pumpkin seeds
Freshly shredded parmesan for garnish
Microgreens for garnish
Salt & pepper to taste
1. Spiralize sweet potato. Use that muscle to crank it! :)
2. Heat 1 tbsp coconut oil in a skillet and add sweet potato noodles. Saute for about 5 minutes until
noodles are warmed through and tender.
3. Add chopped kale and continue to saute until wilted, about 2-3 minutes. Season with salt and pepper.
4. Divide into bowls and garnish with pomegranate seeds, pumpkin seeds, freshly shaved parmesan, and microgreens.