- 4 small sweet potatoes, cubed
- 1/ 4 cup avocado oil, divided
- dash of paprika
- 4 (6 ounce) salmon fillets, pan seared or baked
- 4 handfuls spinach
- 4 handfuls arugula
- 2 lemons
- Salt and pepper, To Taste
- Chili flakes, optional
Preheat oven to 425ºF. Place sweet potatoes on baking sheet. Add 2 tablespoons of oil, paprika, salt, and pepper. Roast until easily pierced with a fork.
Build your bowls by dividing the spinach and arugula among 4 bowls. Top with the cooked salmon and roasted sweet potatoes. Drizzle with remaining oil and lemon juice. Sprinkle with additional salt and pepper with a dash of chili flakes (optional).