Sweet Potato Bowl
A quick, nourishing and yummy bowl that is totally satisfying! Lots of roasted veggies and quick sautéed spiraled sweet potatoes. I made this using vegetables I had roasted a day earlier so it was a quick lunch using meal prepped food. Below is the recipe to roast the veggies
Ingredients
Roasted Vegetables.
- 1 carton or bag of Brussel sprouts halved
- 1 carton sliced mushrooms
- 1 yellow squash skin left on, cut into 1/4 inch thick slices
- 1 zucchini skin left on, cut into 1/4 inch thick slices
- Kosher Salt
- Olive oil
- Basil
1/2 Avocado, sliced
1 1/2 heaping cups Spiralized Sweet Potatoes (I purchase already spiralized)
- 1 tablespoon or less Olive Oil
- Himalayan Pink Sea Salt
- 1/2 teaspoon Sesame Seeds
- 1/2 teaspoon Black Sesame Seeds
Instructions
Roasted Veggies
- Preheat oven to 400 degree F, and line baking sheets with parchment paper.
- One type of vegetable at a time, toss vegetables in a small amount of olive oil. Place in single layer on baking sheet. Sprinkle with salt and pepper.*
- *I like sprinkle the mushrooms with lots of dried basil for extra flavor
- Bake for 30 minutes or until tender and just starting to get crispy.
Sweet Potato Noodles
- In a medium skillet, heat olive oil over medium heat. (You don't want too much oil or the noodles get soggy).
- When the oil is hot, place sweet potatoes in the pan and sauté for 5 -10 minutes (depending on size of noodles - thinner ones, 5 minutes, thicker ones 10 minutes), stirring periodically so they don't stick to pan. Just before taking out, sprinkle with Salt, and add in sesame seeds and stir to combine.
- Enjoy!
- NOTE: If using roasted veggies from another day, feel free to eat the veggies room temperature or after the sweet potatoes are warmed, use the same skillet to heat up the roasted veggies. I find that pan sautéing them for 5 minutes warms them and makes them crispy.
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