Warm Chipotle Lime Sweet Potato Salad

• Gluten free

• Meat

  • 4 slices Bacon, uncured

• Produce

  • 2 (8 oz. each sweet potatoes, cubed (~3 cups, medium
  • 1 Bell pepper, diced (~1 cup, small
  • 4 cloves Garlic
  • 2 cups Kale or spinach
  • 1/2 Red onion, sliced (~3/4 cup

• Condiments

  • 1/3 cup Primal kitchen chipotle lime mayo

• Baking & Spices

  • 1 Sea salt & black pepper

• Dairy

  • 1 1/2 tbsp Ghee

Found on therealfoodrds.com

Description

Ingredients

• 1½ Tbsp. ghee, divided (our favorite ghee is Pure Indian Farms)**
• 2 medium (8 oz. each) sweet potatoes, cubed (~3 cups)
• ½ red onion, sliced (~3/4 cup)
• 1 small bell pepper, diced (~1 cup)
• 4 cloves garlic, minced
• 2 cups kale or spinach, roughly chopped (heaping cups)
• 4 slices uncured bacon cooked and chopped (recommend Pedersons Farms Bacon)
• ⅓ cup Primal Kitchen Chipotle Lime Mayo
• Sea salt & black pepper to taste

Directions

• Add 1 Tbsp. of ghee to large skillet on medium high heat. Once ghee is hot, add cubed sweet potatoes. Dash with a little sea salt and black pepper. Sauté for about 10-12 minutes stirring throughout. Sweet potatoes should be cooked through.
• Then add the remaining ½ Tbsp. of ghee, diced pepper, sliced onion, and garlic. Sauté for another 10 minutes.
• Then add kale and chopped bacon and sauté for 2-3 minutes longer until kale is slightly wilted.
• Transfer to a bowl (or leave in skillet) and gently stir in Primal Kitchen Chipotle Mayo. Serve warm. Leftovers can be served warm or cold.
• Garnish with fresh parsley and green onions, if desired.

Nutrition