Roasted Sweet Potato and Avocado Bliss Bowl
Recipe type: Salad bowl
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 3 tbsp olive oil, divided
  • 2 small or 1 medium sweet potato, diced (~3 cups)
  • 1 cup dry whole wheat pasta (can substitute any other type of pasta)
  • 2 cobs fresh sweetcorn (can substitute 1 can of corn)
  • 2 ripe avocados
  • Juice of ½ lime `
  • 3 cups arugula
  • 3 cups kale
  • ½ cup pomegranate seeds
  • ¼ cup crumbled gorgonzola
  • ¼ cup pistachios, shelled
  • 2 tbsp balsamic vinegar
  • Salt and freshly ground pepper
  1. Preheat the oven to 400F.
  2. Put the diced sweet potato onto a baking tray, drizzle with 1 tbsp of the olive oil, stir to coat the potato, and place in the oven for 15 minutes, or until golden brown at the edges.
  3. Meanwhile, cook the pasta according to the instructions on the packet.
  4. Once cooked, drain the pasta and set to one side to cool.
  5. Broil or boil the corn for around 6-7 minutes. Once cooked and cool, remove the corn kernels from the cobs using a sharp knife.
  6. In a small bowl mash the avocado with the lime juice.
  7. In a large salad bowl, mix together the arugula, kale, sweet corn, avocado, pasta, sweet potato, pomegranate seeds, gorgonzola, and pistachios.
  8. In a separate small bowl, whisk together the remaining 2 tbsp of olive oil and balsamic vinegar.
  9. Pour the dressing onto the salad and mix well.
  10. Add salt and pepper to taste.
Recipe by The Wholesome Fork at