Dig into this super healthy healing bowl filled with kale, sweet potato, eggs, avocado and turmeric!

Some weekends, I like to pamper myself by having an energy-filled savory meal to kick off my day. This deliciously gluten-free, anti-inflammatory healing bowl of veggie goodness fits the bill!

Start by roasting cubed sweet potatoes. While the tubers cook, sauté diced red onion and bell peppers until they are tender. Once ready, toss in ground turmeric and garlic, mix well, and then add chopped kale and cook until it’s just wilted.

To bring everything together, serve the roasted sweet potatoes and sautéed vegetables in a large bowl with sunny-side-up eggs and slices of avocado. Season to taste, and tuck in!

Love turmeric recipes? Get our free turmeric recipes cookbook here!

Tip: This Healing Bowl calls for sweet potato, but if you like, you can also use butternut squash in the same amount. For a vegan option, all you need to do is to leave out the eggs!

Felicia Lim

Anti-Inflammatory Healing Bowl with Sweet Potatoes, Turmeric and Kale

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Total time:40 mins

Cook Time:30 mins 30 minutes

Prep Time: 10 mins 10 minutes

Serves:2

Anti-Inflammatory Healing Bowl with Sweet Potatoes, Turmeric and Kale

Recipe by: Felicia Lim

Dig into this super healthy bowl filled with kale, sweet potato, eggs, avocado and turmeric!

Tools

• Large bowl
• Baking sheet
• Skillet

Ingredients

• 2 sweet potatoes, cubed (roughly 3 cups cubed)
• 2 T coconut oil, divided
• 1 red bell pepper, diced
• 1 red onion, diced
• 3 garlic cloves, minced
• 1 t ground turmeric
• ½ t pepper
• 2 cups chopped kale, ribs removed
• Salt to taste
• 2 eggs
• 1 avocado, sliced lengthwise

Instructions

• Preheat the oven to 400°F.
• Toss the cubed sweet potatoes in one tablespoon of coconut oil in a large bowl. Coat evenly before transferring to a baking sheet.
• Roast the sweet potatoes for at least 30 minutes, until they are fully cooked and golden brown on the edges. Make sure to flip them over halfway through.
• While the sweet potatoes roast, sauté the diced bell peppers and red onion with the remaining 1 tablespoon of coconut oil in a large skillet, until the vegetables are tender.
• Add the minced garlic, ground turmeric, and pepper, mixing well for about 20 seconds.
• Add the chopped kale and cook until wilted. Add salt to taste, then set aside.
• Wipe the skillet (careful, it may be hot) and cook two sunny-side-up eggs. Sprinkle with salt and pepper.
• Serve the roasted sweet potatoes in a large bowl layered with the sautéed vegetables, sunny-side-up eggs, and sliced avocado.

Looking for Paleo ingredients? We’d recommend:
Cold Pressed Coconut Oil (Viva Naturals)

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