Turmeric-Spiced Sweet Potato Bowl

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

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 bowl with anti-inflammatory turmeric and beta-carotene-rich sweet potatoes to address skin breakouts during Whole30 transitions. This Mediterranean-inspired Whole30 recipe (anti-inflammatory, vegetarian), ready in about 35 minutes, pairs sweet potato, cherry tomatoes, turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 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: 10 min Cook: 25 min Serves 2 Mediterranean cuisine 285 cal/serving

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Ingredients

1 medium, peeled and diced sweet potato
1 cup, halved cherry tomatoes
1/2 tsp turmeric powder
1 tbsp coconut oil
2 tbsp chopped cilantro
2 lime wedges

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Instructions

Step 1: Preheat oven to 425°F (220°C). Toss 1 medium peeled and diced sweet potato with 1 tbsp coconut oil and 1/2 tsp turmeric powder on a parchment-lined baking sheet.
Step 2: Roast for 25 minutes, flipping halfway, until sweet potatoes are fork-tender and caramelized around the edges.
Step 3: Transfer roasted sweet potatoes to a bowl, add 1 cup halved cherry tomatoes and 2 tbsp chopped cilantro; squeeze 2 lime wedges over top and toss gently until evenly coated.