1. Preheat your oven to 200°C.
2. Peel and dice the sweet potato into 1 cm cubes, then toss with extra virgin olive oil and smoked paprika before roasting on a baking sheet for about 20 minutes until tender.
3. Lightly warm the navy beans in a small saucepan and mash them slightly with a fork, mixing in the lemon juice for a fresh, zesty flavor.
4. In a bowl, combine the fresh spinach with diced avocado and drizzle a little extra virgin olive oil to bring all the flavors together.
5. Assemble your bowl by layering the roasted sweet potato over the spinach mix and topping with a dollop of the mashed navy beans.

Summary

This nutrient-packed bowl offers a balanced mix of healthy fats, proteins, and fiber, making it a satisfying and adult-friendly lunch option.

Storing Options

For optimal taste, enjoy immediately; leftovers can be stored in an airtight container in the refrigerator for up to 24 hours and reheated gently.

Allergies

Contains avocado and legumes; please check for individual allergies.

Potential Side Effects

High fiber content may cause mild digestive discomfort if consumed in excess.