These bowls layer caramelized roasted sweet potato, juicy balsamic-rosemary beef, and crisp romaine into something that eats like a burger without the bun. The beef gets a savory lift from balsamic vinegar, fresh rosemary, and a hit of garlic and onion powder before it's seared until deeply browned and sliced into bite-sized pieces. A smoky, tangy special sauce—built from tomato paste, apple cider vinegar, and coconut aminos—ties everything together with real depth. Cherry tomatoes, red onion, dill pickles, and creamy avocado round out each bowl with fresh crunch and contrast. It's a hearty, satisfying dinner that comes together fast and works beautifully for a gluten free table, no bun required.
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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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