Grilled Everything Bowl

Ingredients:

• 3 corn on the cob, peeled and rinsed
• 1 sweet potato, peeled and diced
•  1 red bell pepper, diced
• 6 oz mushrooms, stems removed and rinsed
•  ½ red onion
• 6 oz cherry tomatoes
• 3 chicken breasts
• ½ tsp turmeric
• Salt and Pepper

Toppings:

• Avocado
• Hemp Seeds
• Organic Hummus
• Lemon (optional)

Directions:

1. Turn on grill to medium/high heat.
2.  Lightly marinade vegetables of choice (I used mushroom caps, chopped red onion, and cherry tomatoes) in avocado oil, Himalayan salt and pepper, and place on skewers. Lightly oil and season corn.
3.  Marinade protein of choice as desired – I used my Greek Yogurt Chicken Kabob recipe.
4. Grill corn and vegetable skewers for 10-15 minutes, turning every 2-3. The corn will most likely take longer than the vegetables, so cook until kernels are tender when pierced with a knife. Remove from grill once fully cooked.
5. Grill chicken or protein of choice for about 10-15 minutes as well, turning every 2-3 minutes. Remove from grill once fully cooked.
6. Sautee diced sweet potato and red bell pepper in skillet on the stove in a little bit of oil and 1 Tbs water. Season with turmeric, salt and pepper. Cook until water has evaporated and potatoes are tender and brown, for about 10 minutes.
7. On a cutting board, carefully cut grilled corn off of the cob. Place in a bowl with sautéed sweet potatoes and red bell pepper for base.
8. Remove grilled vegetables from skewers and place in the bowl with grilled protein of choice. Top with fresh avocado, hemp seeds, organic hummus and fresh squeezed lemon if desired.