Spiced Cod and Sweet Potato Guacamole Bowls


This easy sheet pan dinner is loaded with veggies, complex carbs, and protein. Sweet potatoes, veggies, and fish get coated in a simple spice mix and baked until everything is perfectly cooked. A simple guacamole-inspired sauce gets smeared into your bowls so each bite is perfectly sauced! Juicy tomatoes, salty feta, and fresh cilantro tie it all together.

Ingredient highlight

Sweet potatoes (yams)! are my complex carb of choice and one of my favorite veggies to always have on hand. I’ll often eat them as a snack or lunch with a fried egg and avocado. They’re loaded with fiber and potassium and high in vitamin B1, B6, A and C.

Servings 4
Prep Time 15 minutes
Cook Time 35 minutes


  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1 tsp garlic powder
  • 1.5 lbs sweet potatoes (about 3), peeled, cut into small ½-inch cubes (about 5 cups)
  • 3-4 cups chopped veggies (zucchini, bell pepper, cabbage, cauliflower, etc…)*
  • 4 tbsp olive oil, divided
  • 1 tsp kosher salt, divided
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 lb cod (or any other type of fish)
  • 1 tomato, chopped (about 1 cup)
  • Crumbled feta cheese or shredded cheddar
  • Chopped cilantro

For the guacamole:

  • 2 ripe avocados
  • 1/4 cup chopped cilantro
  • 3 tbsp lime juice
  • 2 tbsp water
  • 1 tsp kosher salt
  • *Any veggie will work, just make sure to chop it pretty finely (about the same size as the potatoes). 


  • Preheat your oven to 450F or 425F convection. Line a baking sheet with parchment paper.
  • In a small bowl, mix together the paprika, cumin, oregano, and garlic until combined. Add the sweet potatoes and veggies to the baking sheet. Drizzle with 3 tablespoons oil, half of the spice mixture (about 1 heaping tablespoon), and ½ teaspoon salt. Toss until evenly coated, then spread into an even layer.
  • Bake for 25 minutes, or until the potatoes are cooked through (this could take more or less time depending on how small you cut your potatoes).
  • Add the beans to the baking sheet and stir them into the veggies, then spread everything out evenly. Place the fish on top and drizzle the remaining 1 tablespoon oil over, immediately spreading the oil around with your fingers or a brush. Sprinkle the fish with the remaining ½ teaspoon salt and spice mixture. Use your hands to rub the spices and salt into the fish.
  • Bake for 8-12 more minutes, or until the fish is cooked through and flakes easily with a fork (time will depend on the type and thickness of your fish). Flake up the fish with two forks.
  • In a medium bowl, mash up the avocado, then stir in the cilantro, lime, water, and salt until combined.
  • Add a ¼ of the guacamole to your bowl and swoosh/smear it across with the back of a spoon. Top with veggies, flaked fish, and tomatoes. Sprinkle some salt all over, making sure to season the tomatoes. Top with feta and cilantro.

Items you can prep ahead (optional)

  • Mix together the spice mix
  • Chop 1.5 lbs sweet potatoes into small ½-inch cubes (about 5 cups)
  • Chop 3-4 cups veggies (zucchini, bell pepper, cabbage, cauliflower, etc…)
  • Chop 1 tomato (about 1 cup)
  • Chop cilantro


  • To make vegetarian or vegan, skip the fish and add a total of two cans of black beans along with the remaining spice mix, oil, and salt. 
  • Easily use salmon or any other flaky white fish.
  • Regular potatoes can be substituted for sweet potatoes or do less sweet potatoes and more veggies.


  • Store leftovers in an airtight container in the fridge:
    • Fish and veg: up to 4 days
    • Guacamole: up to 4 days

Leftovers + Repurposing:

  • Leftover veggie mix can be added to bowls, tacos, quesadillas, nachos, and salads.
  • Turn leftovers into a taco!

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