Squat hunger has been real this week to the point where I’m not even done with my current meal when I’m already thinking about what I will be having for my next. Actually who am I kidding that’s not squat hunger that’s normal for me.. . .work has been crazy busy, life has been crazy busy and in return keeping my diet on point has started to suffer. Lucky for all of us we have Box Bistro to our rescue! If you have no tried it yet, ask around and everyone will tell you how much they LOVE it.

Another way to help keep things on track is by meal prepping and trying new recipes to keep you interested. This will help you remain dedicated to keeping your diet on point. It’s very easy to get off track. One wedding reception, trip, or even family get together and BAM all inhibition goes out the window. lol Don’t worry it happens to the best of us from time to time.

That in mind, here’s one of my favorite recipes that I like to make (with my own twist), found from Perry’s Plate, Roasted Sweet Potato and Chorizo Lettuce Wraps! In about 45 minutes you have a delicious meal and I highly suggest making extra for left overs (favorite leftover is to sub the cilantro cream with two over easy eggs).



For the filling:
2 large sweet potatoes, cut into 1/2-inch cubes
1 cup fresh peppers, chopped
3 Tablespoons heat-safe oil (like coconut or avocado), divided
2 teaspoons ground cumin
healthy pinch of cayenne
pinch of salt
1 cup chopped onion
1 lb chorizo, diced (occasionally Whole Foods has Chicken Chorizo made in house – AMAZING)
juice from 1/2 a lime
1/2 cup chopped fresh cilantro

For the cilantro cream:
1 cup sour cream or Greek yogurt (or a combination of the two)
1 T freshly squeezed lime juice
2 T chopped fresh cilantro
pinch of salt

For the wraps:
1 head of leaf lettuce (green, red, butter, or Bibb), leaves separated and rinsed well
1 cup crumbled feta
Additional lime wedges, for garnish


Preheat oven to 450 degrees F. Place sweet potato cubes and peppers on a large rimmed baking sheet. Drizzle with 2 T of the oil and sprinkle with cumin, cayenne, and a pinch or two of salt. Toss to ensure the vegetables are coated in the oil and spices. (Use your hands. It’s fun.) Give the pan a few shakes to spread everything evenly in the pan. Roast for 15-20 minutes, stirring a couple of times during roasting, until the potatoes are tender and all of the vegetables have brown spots. Set aside.

Meanwhile, heat the remaining Tablespoon of oil in a large skillet over medium heat. Saute the onion, stirring occasionally, until golden brown, about 8-10 minutes. Add the chopped chorizo. Stir and cook until the chorizo begins to brown on the edges, about 5 minutes. Add the sweet potato mixture to the skillet, then squirt the juice from half a lime over the top. Sprinkle in the cilantro and mix well. Remove from heat.

Combine the sour cream, 1 T of lime juice, and 2 T chopped cilantro in a small bowl. Stir to combine, adding a pinch of salt to taste.

Assemble the wraps by putting a couple spoonfuls of filling into the middle of a lettuce leave. Place a small amount of cilantro cream and feta cheese on top.