Sweet Potato Butternut and Avocado Bowl in a teal bowl with a teal napkin and bamboo style wooden placemat underneath

Sweet Potato, Butternut & Avocado Bowl

Each ingredient in this Sweet Potato, Butternut & Avocado Bowl lends to improved digestive health. The virgin coconut oil is packed with lauric acid, which is anti-bacterial, anti-microbial and anti-fungal and provides excellent support to help boost immunity and improve gut health. The sweet potato and squash contain prebiotics that are essential for gut health, and is full of anti-inflammatory and anti-cancer properties. Avocado is a super-food packed with fiber and essential nutrients, such as potassium, which helps promote healthy digestive function. The rest of the ingredients are also beneficial for digestive health as well.

5 from 1 vote
Sweet Potato Butternut and Avocado Bowl in a teal bowl with a teal napkin and bamboo style wooden placemat underneath
Print Recipe

Sweet Potato, Butternut & Avocado Bowl

Prep Time20 mins
Cook Time40 mins
Course: Main Course
Servings: 4
Calories: 414kcal
Author: Kim Maes

Ingredients

  • 2 cups (280 g) butternut squash, peeled and cubed
  • 2 cups (265 g) sweet potato, peeled and cubed
  • ½ red onion , sliced
  • 3 tablespoons (45 mL) organic virgin coconut oil, divided
  • Zest and juice of ½ lemon , divided
  • 2 teaspoons (12 g) sea salt, divided
  • 1 teaspoon (4 g) garlic powder
  • 1 cup (20 g) arugula
  • 1 cup (115 g) frozen riced cauliflower
  • 1 tablespoon (7 g) pepitas (pumpkin seeds)
  • 2 tablespoons (30 mL) tahini
  • 2 avocados , thinly sliced

Instructions

  • Preheat the oven to 400°F. Place butternut squash, sweet potatoes, and red onion in a large roasting pan and toss with 2 tablespoons coconut oil, lemon zest, 1 teaspoon salt, and garlic powder. Roast approximately 30 minutes or until vegetables are lightly browned and tender.
  • While the vegetables are cooking, prepare riced cauliflower. Heat remaining 1 tablespoon coconut oil in a sauté pan over medium heat. Add frozen cauliflower to pan. Cover and let cook for 8-9 minutes. Toss gently. Add salt to taste. Let cool slightly while vegetables finish cooking.
  • When vegetables are done cooking, cool about 10 minutes. Mix arugula, cooked cauliflower rice, roasted vegetables, and pepitas in a serving bowl. Add tahini, lemon juice, and remaining salt and toss until vegetables are coated. Top with sliced avocado. Serve at room temperature.

Notes

Each ingredient in this bowl lends to improved digestive health. The virgin coconut oil is packed with lauric acid, which is anti-bacterial, anti-microbial, and anti-fungal and provides excellent support to help boost immunity and improve gut health. The sweet potato and squash contain prebiotics that are essential for gut health and are full of anti-inflammatory and anti-cancer properties. Avocado is a superfood packed with fiber and essential nutrients, such as potassium, which helps promote healthy digestive function. The rest of the ingredients are beneficial for digestive health as well.

Nutrition

Nutrition Facts
Sweet Potato, Butternut & Avocado Bowl
Amount Per Serving
Calories 414 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 12g60%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 12g
Sodium 1222mg51%
Potassium 1135mg32%
Carbohydrates 35g12%
Fiber 12g48%
Sugar 6g7%
Protein 7g14%
Vitamin A 17146IU343%
Vitamin C 41mg50%
Calcium 95mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Avocado Butternut Squash Kim Maes Sweet Potatoes
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