Turmeric-Roasted Sweet Potato & Avocado Power Bowl

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant, nutrient-packed bowl featuring golden roasted sweet potatoes, creamy avocado, and a zesty turmeric dressing, perfect for busy weeknights. This vegetarian recipe, ready in about 39 minutes, pairs sweet potatoes, olive oil, ground turmeric for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 12 min Cook: 27 min Serves 2 Global cuisine 480 cal/serving

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Ingredients

2 medium (about 1 lb) sweet potatoes
2 tbsp olive oil
1 tsp ground turmeric
1/2 tsp garlic powder
1 large avocado
1 tbsp lime juice
1/4 cup thinly sliced red onion
1/2 cup drained black beans
2 cups baby spinach
1/4 tsp cumin
1/4 tsp sea salt

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Instructions

Step 1: Preheat oven to 425°F. Peel and cut 2 medium sweet potatoes into 1/2-inch cubes. Toss with 2 tbsp olive oil, 1 tsp ground turmeric, 1/2 tsp garlic powder, 1/4 tsp cumin, and 1/4 tsp sea salt until evenly coated.
Step 2: Spread sweet potatoes in a single layer on a parchment-lined baking sheet. Roast for 25-28 minutes, stirring once halfway, until tender and caramelized at the edges.
Step 3: While potatoes roast, cut 1 large avocado in half, remove pit, and scoop flesh into a small bowl. Add 1 tbsp lime juice and mash with a fork until smooth.
Step 4: Assemble bowls: Divide 2 cups baby spinach between bowls, top with roasted sweet potatoes, 1/2 cup drained black beans, and 1/4 cup thinly sliced red onion. Drizzle with avocado mash and serve immediately.