Salted Sweet Potato and Avocado Bowl

A wholesome and vibrant bowl combining the natural sweetness of roasted sweet potatoes with creamy avocado, finished with a touch of sea salt and fresh herbs. Perfect for a quick, nutritious meal that balances flavors and textures.

Steps

1. Preheat the oven to 400°F (200°C). 2. Toss the sweet potato cubes with olive oil, sea salt, and smoked paprika. 3. Spread the sweet potatoes on a baking sheet and roast for 25 minutes or until tender and slightly crispy. 4. While the sweet potatoes roast, slice the avocado and drizzle with lime juice to prevent browning. 5. Once the sweet potatoes are done, transfer them to a bowl. 6. Top with avocado slices, chopped cilantro, and toasted pumpkin seeds. 7. Gently mix to combine flavors and serve immediately.

1 medium sweet potato, peeled and cubed 1/2 ripe avocado, sliced 1 tsp olive oil 1/4 tsp sea salt 1/4 tsp smoked paprika 1 tbsp chopped fresh cilantro 1 tsp lime juice 1 tbsp toasted pumpkin seeds (optional)