Roasted Sweet Potato & Avocado Bowls
A fun, festive food bowl that is simple and satisfying, this recipe is grain-free, nut-seed-oil free. Add tortillas, corn chips to the bowl or veggie sticks for some crunch.
Sweet potatoes are great for you with many botanical benefits; they help support liver function are rich in essential vitamins + minerals + anti-oxidants, and resistant starches that support your microbiome, digestion, gut and brain health.
- Serves2
- Cooks in 30-40 mins
- Prep time 10 mins
- Anti Oxidants
Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.
- Anti Inflammatory
Recipes have ingredients with anti-inflammatory nutrients and avoid common inflammatory foods like sugar, gluten, dairy and processed food. A whole food diet rich in anti-inflammatory foods can help relieve symptoms of inflammation within the body. Inflammation is at the root of most disease = dis-ease.
- Grain Free
Recipes are grain free. No grain diet can help reduce inflammation in people with chronic auto-immune diseases. AIP, Paleo, whole 30 some Low FODMAP diets.
- Resistant Starch
- Healthy Fats
Ingredients
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Method
Roasted Sweet Potato & Avocado Bowls
PREHEAT OVEN 400F | 200C | Gas Mark 5 – 6. Line a sheet pan with parchment paper.
WASH all the fruits and vegetables – avocado & lime too!!
CUT sweet potatoes in half lengthwise. Place cut side down on the sheet pan.
BAKE 20-30 mins until soft and fork-tender. Remove from the oven.
MASH avocado + lime juice + salt either on the plate with a fork or in a bowl. TASTE, add any herbs you like.
PLATE mashed avocado + salad + herbs. Top avocado with baked sweet potato and drizzle with chipotle hot sauce.
Salad Serving Ideas
Vegetable Salad & Cucumber Avocado Dressing
Watermelon Radish & Celery Root Salad
Steamed Greens
Rainbow Root Vegetable Salad
Dips
Cashew Sour Cream
Mustard Yoghurt
Lemon Garlic Tahini
Super Green Hummus
Chef tips + Ingredient Swaps + Ideas
SWAP SWEET POTATO use squash, rutabaga, potato, yams, carrots, beetroot – cooking times will vary.
SWAP Avocado for GUACAMOLE.
ADD SALAD vegetables like cucumber, radish, carrots, cherry tomatoes, tomatillos, celery.
PREP in advance and keep separately – reheat potato and assemble to serve.
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