Ingredients:
- 1 lb salmon fillet, skin on or off
- 2 large sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- For the avocado crema:
- 1 ripe avocado, mashed
- 1/4 cup plain yogurt
- 1 tbsp lime juice
- 1/4 cup chopped cilantro
- Pinch of salt
Instructions:
- Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, cumin, paprika, cayenne pepper (if using), salt, and black pepper. Spread in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly caramelized.
- While the sweet potatoes are roasting, season the salmon fillet with salt and black pepper.
- Heat a skillet over medium heat. Add 1 tbsp olive oil. Once hot, sear the salmon for 3-4 minutes per side, or until cooked through.
- To make the avocado crema, combine all ingredients in a bowl and whisk until smooth. Adjust seasoning to taste.
- Assemble the bowls by layering roasted sweet potatoes, cooked salmon, and avocado crema. Garnish with fresh cilantro and enjoy!