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Two bowls of spicy salmon with avocado and sweet potatoes, next to a wooden chopping board with sliced avocado and jalapeño.
Build yourself a healthy power bowl with crispy sweet potato, spicy shredded salmon, and creamy avocado.
Two bowls of spicy salmon with avocado and sweet potatoes, next to a wooden chopping board with sliced avocado and jalapeño.

Good news: You don’t need to turn on the oven to make this 30-minute spicy salmon bowl. You can cook everything right on the stovetop using two skillets, and if you time it right, you’ll have everything ready to go at the same time.

Since sweet potatoes take the longest to cook, get those going first. The smaller you dice them, the faster they’ll cook. We sliced our sweet potatoes into half inch cubes, which took about 20 minutes to fry in a bit of coconut oil.

While the sweet potatoes cook, get another skillet ready with a sweet-spicy base of onions, garlic and jalapeño. If you want yours less spicy, use half of a jalapeño, or leave it out altogether. Once the onions have softened a bit, add a salmon fillet, season with your favorite herbs, and cook for about 10 minutes, flipping halfway. Use a wooden spoon to break up the fish into smaller bites and continue to cook until flaky. Meanwhile, cut up an avocado.

When you’re ready to serve, divide the salmon, sweet potatoes, and avocado among two bowls. If you want yours extra spicy, add a spoonful of Paleo-approved green chili salsa!


  • You can customize your power bowl by topping yours with extra herbs, pumpkin seeds, walnuts, hemp seeds, or a lemon wedge!
  • Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.

For hundreds of pure Paleo recipes be sure to check out The Real Paleo Diet Cookbook and The Real Paleo Diet Fast and Easy.


  • Recipe by:
  • Serves: 2
  • Meal: Dinner
  • Serves: 2
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
Print this Recipe


  • 4 tsp coconut oil, divided

  • 1 sweet potato or yam, diced

  • 1/2 medium onion, diced

  • 3 garlic cloves, pressed

  • 1 jalapeño, diced (AIP - omit or substitute with green onion)

  • 1 salmon fillet

  • 1 tbsp chopped basil, thyme, rosemary, and/or sage

  • 1/2 tsp black pepper (AIP - omit or substitute with ground ginger)

  • 1/4 tsp red pepper flakes (AIP - omit)

  • 1 avocado, cubed


  1. Grease a cast iron pan or Dutch oven with 2 teaspoons of coconut oil and warm over medium heat. Add sweet potatoes and cook, stirring frequently, until golden brown, about 20 minutes.

  2. Meanwhile, heat another pan over medium high heat with the remaining 2 teaspoons of coconut oil. Add onions, garlic, and jalapeño and cook for 2-3 minutes.

  3. Add salmon to the onion mixture and season with chopped herbs and black and red pepper. Cook for 10 minutes, flipping halfway, then use a wooden spoon to break up the salmon into small pieces. Cook for another 5 minutes or until flaky.

  4. To serve, arrange the sweet potatoes, salmon and avocado between two bowls. Serve immediately.

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