AIP Friendly Roasted Sweet Potato & Herb Power Bowl
Eating this way can feel restrictive at first, but a bowl like this is a genuine reminder of how satisfying compliant cooking can be. Caramelized sweet potato and earthy roasted beets sit on a bed of dressed greens alongside turmeric-and-ginger-rubbed chicken thighs, finished with creamy avocado and a shower of fresh parsley. Everything is built from whole, recognizable ingredients — no grains, no nightshades, no dairy, no eggs — so you can dig in without mentally cross-referencing a list. The dressing is a simple shake of olive oil, apple cider vinegar, honey, and ground ginger, which means bright, tangy flavor without any of the usual off-limits additives hiding in bottled versions. Roasting the chicken right on the same sheet pan as the vegetables keeps the process streamlined and the cleanup minimal, which matters on days when energy is already stretched thin. It makes four servings, so you can portion it out for easy lunches through the week — the components hold up well and the flavors actually deepen as they sit.
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Learn more →Ingredients
4 servings
For the chicken
- 1 lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp turmeric
- ½ tsp ground ginger
- ½ tsp garlic powder
- ½ tsp salt
For the roasted vegetables
- 1 large sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
- 2 medium beets (about 8 oz total), peeled and cut into ¾-inch cubes
- 2 tbsp olive oil
- ½ tsp salt
For the dressing
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp ground ginger
- ¼ tsp salt
For the bowls
- 5 oz mixed greens or arugula
- 1 medium avocado, pitted and sliced
- ¼ cup fresh parsley leaves, roughly chopped
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
In a small bowl, stir together the turmeric, ground ginger, garlic powder, and salt for the chicken. Pat the chicken thighs dry, rub them all over with 2 tbsp olive oil, then coat evenly with the spice mixture. Set aside while the oven heats.
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