Crisp romaine forms the base for this loaded bowl, piled high with caramelized roasted sweet potato, juicy cherry tomatoes, sharp red onion, and briny dill pickle slices for crunch in every bite. Creamy avocado slices add richness on top, while a smoky, tangy drizzle — built from tomato paste, apple cider vinegar, coconut aminos, and smoked paprika — ties the whole bowl together with serious depth of flavor. The sweet potato cubes roast until their edges caramelize and the centers turn fork-tender, giving the bowl a satisfying, hearty backbone alongside all that fresh, crisp produce. Every component comes together fast, so you end up with a colorful, well-balanced bowl that's as good for a quick weeknight dinner as it is for meal-prepping ahead. It's a great pick to add into your vegan rotation, delivering bold, savory flavor without any last-minute scrambling.
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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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