Preheat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper. Peel and dice the sweet potato and toss with olive oil, sea salt and black pepper.
Spread the sweet potato out on the tray and pre-roast at 200 °C for a short 8–10 min until it starts to soften. That way it gets roasted edges later and stays soft inside.
Meanwhile, pat the salmon dry and season with sea salt and black pepper. Wash the cherry tomatoes, then add both to the tray with the sweet potato and finish cooking everything at 200 °C for 12–15 min.
For the avocado cream, blend the avocado flesh with the lime juice, olive oil, coriander, sea salt and black pepper until creamy. If you like, keep a few coriander leaves back for the end.
Divide the sweet potato and roasted cherry tomatoes between bowls. Place the salmon on top and break it up a little if you like.
Serve with the avocado cream and finish with fresh coriander. Best eaten straight away while the salmon and veg are still warm.
Good to know
A bowl like this feels like little effort and still a really good meal. Warm, creamy, fresh – and it practically makes itself on one tray.
Swaps
Salmon → trout (also plenty of protein, with omega-3 fatty acids); sweet potato → roasted cauliflower (fewer carbs, contains fibre); coriander → parsley (milder in flavour, provides vitamin K); avocado → hummus for the cream (made with olive oil, no seed oils; contains sesame; similarly creamy, a little spicier)
Allergens
Contains fish; good for children if the salmon is cooked thoroughly and mildly seasoned, and in pregnancy only recommended with salmon that is cooked right through.
