Sweet Potato Guac Nourish Bowl

GLUTEN FREE | DAIRY FREE | 5 MINS PREP

This is a salad I have been making and enjoying for over 10 years! The combination of guacamole with a baked sweet potato is a match made in heaven and it is so easy to prepare.

Chuck your sweet potato on in the morning for 40-50mins while you’re getting ready for work or doing breakfast time, or bake up a few of them at a time to throw in with your salads throughout the week.

Print Recipe

Sweet Potato Guacamole Nourish Bowl

A simple but delicious salad with minimal hands on time.

Prep Time5 minutes mins

Cook Time40 minutes mins

Course: Main Course, Salad

Cuisine: 15 minute dinner, Dairy Free, Gluten Free, Quick and Easy Dinner

Servings: 2 people

Ingredients

Female Serve:

• 1 medium sweet potato
• 2 cups spinach or kale
• handful of fresh herbs
• 1/3 cup cherry tomatoes
• 1/3 cup cucumber

Guacamole

• 1/8-1/4 tsp garlic powder juice of half a lemon mixed with 1/2 smashed avocado pinch of salt

Male Serve:

• 1-2 medium sweet potato
• 3 cups spinach or kale
• handful of fresh herbs
• 1/2 cup cherry tomatoes
• 1/2 cup cucumber

Guacamole

• 1/4 tsp garlic powder juice of half a lemon mixed with 1 small smashed avocado pinch of salt

Instructions

• Preheat oven to 200°. Poke sweet potato with a fork, wrap in al-foil and place on tray in oven to bake for 40ish mins (depending on sizor until soft. If you have a larger one, cut in half or so it’s about 4-6 inches long. Alternatively, chop into small pieces, lightly coat with oil & bake for 20mins.
• In a small bowl mash together all guacamole ingredients and use as a dressing to coat salad ingredients Once sweet potato is cooked, peel off skin and add to salad.