Anti Inflammatory Paleo Roasted Sweet Potato Power Bowl
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Learn more →Ingredients
4 servings
For the roasted sweet potato
- 1 lb sweet potatoes (about 2 medium), peeled and cut into ¾-inch cubes
- 2 tbsp avocado oil
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the bacon
- 6 strips bacon
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed.
For the soft-boiled eggs
- 4 large eggs
For the dressing
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 2 tbsp olive oil
- 1 tbsp water, plus more to thin
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet, but the small amount of honey per serving here is likely fine for many people. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp salt
For the bowls
- 5 oz mixed greens
- 2 avocados, pitted, peeled, and sliced
- 1 cup cherry tomatoes, halved
- ¼ cup pumpkin seeds, toasted
- ¼ red onion, very thinly sliced
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with the avocado oil, smoked paprika, 1/2 tsp salt, and black pepper on a large baking sheet, spreading them in a single layer with space between pieces.
- 2
Roast the sweet potatoes for 25–30 minutes, flipping once halfway through, until the edges are caramelized and a fork slides in without resistance. Transfer to a plate and set aside.
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