This bowl starts with juicy, herb-flecked beef patties, seared until deeply browned and crumbled over a bed of crisp romaine, then built out with caramelized roasted sweet potato, sweet cherry tomatoes, sharp red onion, and briny pickle slices. The balsamic and fresh rosemary worked into the meat keep the flavor bright and savory without leaning on heavy sauces or breading. A smoky, tangy dressing — built from tomato paste, apple cider vinegar, and a touch of coconut aminos — gets whisked up while the sweet potatoes roast, then drizzled generously over the whole bowl for that signature finishing touch. Sliced avocado on top adds a cool, creamy contrast to the warm beef and roasted vegetables. It's a hearty, colorful dinner that comes together in one pan and one sheet tray, and it's a genuinely solid pick for an anti-inflammatory way of eating. Every component here is whole-food based, so you get big flavor without the ultra-processed extras.
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Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tbsp of the avocado oil, 1/4 tsp of the salt, and 1/8 tsp of the black pepper on a baking sheet, spreading them in a single layer. Roast for 22–25 minutes, flipping once halfway through, until the edges are caramelized and the cubes are tender when pierced with a fork.
While the sweet potatoes roast, make the special sauce. In a small bowl, whisk together the mayonnaise, tomato paste, apple cider vinegar, coconut aminos, smoked paprika, and 1/4 tsp salt until smooth. Refrigerate until ready to serve.
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