INGREDIENTS:

For Sweet Potatoes:

1 sweet potato diced
Toss in avocado oil
1 tbs curry powder
1 tsp salt
1 tsp pepper

Mushroom “Bacon”

2 packs king oyster mushrooms
1 tbs paprika
1 tsp garlic powder
1 tsp seasoning salt
1 tbs maple syrup
1 tbs coconut aminos

Ackee Stir Fry:

2 cans ackee
1/3 chopped red onion
5 chopped garlic cloves
1/2 sliced scallion
1 tsp seasoning salt
1 tsp red pepper flakes
1 tsp thyme
2 tbs nutritional yeast

Sautéed Kale

1 bunch of kale
4 chopped garlic cloves
1 tsp salt
1 tsp pepper
INSTRUCTIONS

Dice your sweet potato, transfer to a large bowl, add all seasonings and toss to coat. Place in a 400ºF oven for 30-35 mins. Slice your king oyster mushrooms lengthwise and transfer to a large bowl, add all seasonings and toss to coat. Place in air frier at 370ºF for 12-15 mins. For ackee, chop your onion and garlic. Sauté until tender, add seasonings, stir to combine. Strain and rinse ackee. Add to pan then turn off heat and fold into the pan. Meanwhile chop your kale and garlic, sauté until soft. Plate up and enjoy!