Mexican Paleo Sweet Potato & Avocado Bowl

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Mexican · 35 min · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 2 medium Sweet potatoes
• 1 large Avocados
• 1/2 cup Cherry tomatoes
• 1/4 cup Cilantro
• 1 large Lime
• 1 tbsp Olive oil
• to taste Salt
• to taste Black pepper
• 1 small Red onion
• 1 Jalapeño

Method (tap to check — screen stays awake)

1. Peel and cube the sweet potatoes. Toss with 1 tablespoon of olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes until tender and slightly caramelized.
2. While the sweet potatoes are roasting, dice the red onion, cherry tomatoes, and jalapeño. Chop cilantro and halve the avocados.
3. In a bowl, combine the diced onion, tomatoes, jalapeño, chopped cilantro, juice of half a lime, a pinch of salt, and the remaining olive oil to make a fresh salsa.
4. Slice the avocados and set aside.
5. Once the sweet potatoes are roasted, assemble the bowls by dividing the sweet potatoes among four bowls. Top with avocado slices and spoon over the fresh salsa.
6. Squeeze the remaining lime juice over each bowl before serving. Garnish with additional cilantro if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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