Crispy BBQ potatoes

Ingredients:

1 large sweet potato

2-4 tbsp bbq sauce

Directions:

1. Dice uncooked sweet potatoes into 1” cubes.

2. Roast cubed sweet potatoes in the air fryer for about 15 minutes on 375.

3. Then, take them out, tossed them in 2-4 tbsp bbq sauce. (I use sweet baby rays or primal kitchen!)

4. Next, add them back to the air fryer to crisp for another 5-10 minutes until edges are crisp.

I try to cut meat out of my lunches a few days a week to keep it fresh and healthy. A good vegan bowl can still be balanced and delicious without meat. So, in turn I’ve gotten really creative with my all natural “meat” like substitutes. In this bowl I really wanted a crispy bbq crunch.

This bowl is also on the Fast Metabolism Plan.

It’s a phase 3 meal that you can eat on Fridays, Saturdays and Sundays! It’s a mix of bbq roasted sweet potatoes, lentil and chickpea rice, tomatoes, zuchinni and spinach. I added some dairy free cheese on top at well.

Optional add ons :

• 1 cup spinach

• 1/2 cup lentil and chickpea rice

• 1 cup roasted zuchinni

• 1/4 cup dairy free mozzarella

• 1/4 cup Diced Tomatoes

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