Turmeric-Spiced Roasted Sweet Potato Bowl

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

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 drafted and published.

A vibrant, anti-inflammatory meal to support skin health and reduce breakouts during Whole30, featuring gut-friendly spices and leafy greens. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 45 minutes, pairs sweet potato, olive oil, ground turmeric for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 20 min Cook: 25 min Serves 2 Mediterranean cuisine 380 cal/serving

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Ingredients

2 medium, peeled and diced into 1/2-inch cubes sweet potato
2 tbsp olive oil
1 tsp ground turmeric
1/4 tsp black pepper
3 cups, stemmed and chopped kale
1, sliced avocado

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Instructions

Step 1: Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, turmeric, and black pepper until evenly coated.
Step 2: Spread on a parchment-lined baking sheet and roast for 25 minutes, stirring once halfway, until edges are golden and tender when pierced with a fork.
Step 3: While potatoes roast, massage kale with 1 tsp olive oil until leaves soften and darken in color. Serve roasted sweet potatoes topped with kale and avocado slices.