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Spiced Cod and Sweet Potato Guacamole Bowls

Prep Time 15 minutes
Cook Time 35 minutes
Servings 4

Ingredients

  • 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). 

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

Instructions

  • 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.

Notes

Substitutions:

  • 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.

Storage:

  • 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!