Preheat your oven to 425°F. Peel and cube the sweet potato into even, bite-size pieces so they cook at the same rate. Toss with a little olive oil and a pinch of cinnamon if you're using it, then spread them in a single layer on a baking sheet. Roast for 20 minutes, flipping halfway through, until the edges are caramelized and the centers are tender. The cinnamon is optional but adds a warm, cozy note that pairs beautifully with the savory jerky.

While the sweet potato roasts, add the baby spinach to a large bowl. Drizzle with olive oil and apple cider vinegar, then toss gently to coat every leaf. The acid from the vinegar brightens the greens and balances the richness of the toppings. Divide the dressed spinach between two bowls as your base layer.

Top each bowl of spinach with the warm roasted sweet potato, chopped Original Dyno jerky, and toasted pecans. The heat from the sweet potato will slightly wilt the spinach underneath, which is exactly what you want. Serve immediately so the textures stay distinct — warm potatoes, crisp pecans, and chewy jerky in every bite.

Keep this one on Original Dyno or Caveman Pepper to stay Whole30-compliant — Teriyaki Roar and Sweet Volcano both break the "no added sugar" rule.