Whole-Food Pork and Sweet Potato Bowl

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Place the cubed sweet potatoes on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, and toss with half of the smoked paprika, half of the garlic powder, a quarter teaspoon of salt, and a quarter teaspoon of black pepper.

Roast the sweet potatoes in the preheated oven for 20 to 25 minutes, tossing halfway through, until fork-tender and lightly caramelized.

While the sweet potatoes roast, season the pork tenderloin strips with the remaining smoked paprika, garlic powder, half teaspoon of salt, and quarter teaspoon of black pepper.

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork strips in a single layer and sear for 4 to 5 minutes, stirring occasionally, until cooked through and nicely browned.

In a small bowl, whisk together the lemon juice, Dijon mustard, and honey to create the light dressing.

Divide the fresh baby spinach evenly between two serving bowls as a vibrant base.

Top each bed of spinach with the roasted sweet potato cubes and warm seared pork strips. Drizzle the lemon-mustard dressing over the bowls just before serving and toss gently to enjoy.