Red Meat Allergy Friendly Paleo Roasted Sweet Potato Power Bowl
Total time50 min
Prep time20 min
Cook time30 min
5.0(22)
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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
- 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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