Eat Well Sep. 28. 2021

Foundational Five Sweet Potato and Greens Bowl

Sep. 28. 2021
McKel Hill Kooienga, MS, RDN, LDN

McKel Hill Kooienga, MS, RDN, LDN

Founder of Nutrition Stripped and the Mindful Nutrition Method™

This Sweet Potato and Greens Bowl is a delicious way to enjoy a combination of fall flavors and textures! 

Sweet potatoes and greens are a staple in many households for their versatility and because they’re readily found in most grocery stores and farmers’ markets.

This bowl features a delicious fall ingredient that you may not think to purchase as often — figs. 

Not only do figs add a nice sweet flavor to balance out the salty and savory ingredients, but they’re also incredibly fiber-rich, both with soluble and insoluble fiber that help our digestive systems stay regular and keep our blood sugar stable. Figs are also rich in minerals such as manganese, magnesium, calcium, and potassium; all of which are important for cardiovascular health, bone health, and reducing blood pressure.

The combination of ingredients in this bowl will hit almost all of your taste buds! 

Using the Foundational Five to Create This Balanced Sweet Potato and Greens Bowl 

In case you’re new to the NS Community and our method here, the Foundational Five system makes it easy for you to create balanced meals that give your body the nourishment you need to have a sharp focus, calm digestion, lasting energy, sound sleep, and vibrant long-term health while having the flexibility to enjoy the foods you love.

The Foundational Five is made up of five elements of nutrition including protein, fat, non-starchy carbohydrates, starchy carbohydrates, and the Flavor Factor (which brings vibrancy, deliciousness, and enjoyment to your meals). 

This recipe contains all five elements, making it a balanced meal for you to enjoy! 

You can download our free guide that walks you through our Foundational Five system for creating balanced meals that you can use to meal prep or cook fresh this week!

The Recipe

Serves 1-2



    • Organic Tofu
    • 1 tablespoon olive oil
    • 2 cloves garlic, minced
    • 1 medium sweet potato, diced
    • 2-3 cups chopped kale
    • 4 large figs, sliced
    • 1 tablespoon (about 4) olives
    • 1/2 cup mushrooms, sliced (you can cook these or leave raw)
    • Pinch of sea salt
    • Freshly ground black pepper, to taste
    • Garnish options: tahini over the sweet potatoes, red pepper and olive oil over the kale, sprinkle of sea salt and black pepper on top. Garnish with pumpkin seeds



  1. In a large skillet, add olive oil and garlic, cook garlic just until fragrant, add sweet potatoes, cook until tender. Add more olive oil to crisp or add a touch of water to help cook the potato quicker (it’ll help it steam).
  2. Add the kale, tofu, and mushrooms in the skillet add sea salt and black pepper.
  3. Add ingredients to a bowl and garnish with red pepper, a drizzle of tahini, and pumpkin seeds.

Are You Going Make this Sweet Potato and Greens Bowl?

Tag us on Instagram @nutritionstripped and hashtag it #nutritionstripped when you make this Sweet Potato and Greens Bowl!

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