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Admittedly, I get Fresa’s “El Super Bol” at least 3x a week. Typically on those nights when I’m at the office late or am traveling and don’t want to make a full grocery haul, this is my go-to. I modify it, ommitting the queso, rice and escabeche (gives me hiccups!), but it’s just as great as-is. Bonus points: if I have to eat late, I eat half for dinner and throw the other half into an omlette for breakfast.
*photography by Kate Zimmerman; styling by Chanel Dror
- 1 cup raw kale, massaged
- 1/2 cup shredded chicken (or any protein will do -- salmon would be great)
- 1/2 sweet potato, cut into cubes and roasted
- 1/2 avocado, sliced
- 1/2 fresh lemon
- In a bowl, layer the kale, chicken, sweet potato and avocado.
- Squeeze lemon over the top and enjoy!
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