Smoky Almond Butter Sweet Potato Bowl

A warm, comforting bowl of roasted sweet potatoes and wilted spinach, topped with toasted almonds and creamy almond butter, infused with smoky paprika for a savory depth of flavor.

⏱️ Cooking Time: 30 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat your oven to 400°F (200°C). Spread the diced sweet potato evenly on a baking sheet. Drizzle with 1 tablespoon of almond butter and sprinkle with smoked paprika. Toss to coat evenly, ensuring each piece is well-seasoned. Bake for 20-25 minutes or until the sweet potato is tender and slightly caramelized at the edges, turning halfway through.
2. 2.
   While the sweet potato is roasting, heat a small non-stick pan over medium heat. Add the sliced almonds and toast them, stirring frequently, until they are golden brown and fragrant, about 3-4 minutes. Be sure not to leave them unattended as they can burn easily. Once toasted, set them aside to cool.
3. 3.
   In the same pan, lightly sauté the baby spinach over low heat just until wilted, which should take about 1-2 minutes. This will help to bring out a richer flavor without overcooking the leaves. Season with a pinch of salt if desired.
4. 4.
   Once the sweet potatoes are done, assemble the bowl. Layer the wilted spinach at the bottom of a bowl. Add the roasted sweet potato chunks on top. Drizzle with the remaining tablespoon of almond butter to add a creamy, nutty finish.
5. 5.
   Sprinkle the toasted almonds over the top for an added crunch. Serve immediately while warm to enjoy the combination of textures and flavors. If you prefer a little extra smokiness, add a dash more smoked paprika on top before serving.