Low Sodium Coconut Ranch Arugula Steak Bowl

Total time55 min

Prep time20 min

Cook time30 min

Low Sodium Coconut Ranch Arugula Steak Bowl

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Ingredients

4 servings

For the roasted sweet potato

1 lb sweet potato (about 1 large), peeled and cut into ¾-inch cubes
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1 tbsp olive oil
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground turmeric

For the coconut ranch dressing

½ cup full-fat coconut cream
1 tbsp apple cider vinegar
1 tbsp fresh lemon juice
2 tbsp fresh chives, finely chopped
2 tbsp fresh dill, finely chopped
1 tbsp fresh parsley, finely chopped
1 small garlic clove, finely grated
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the steak

1 ½ lb sirloin steak (about ¾ inch thick)
1 tbsp coconut oil
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground ginger

For the salad

5 oz baby arugula
1 english cucumber, thinly sliced into half-moons
6 radishes, thinly sliced
¼ red onion, very thinly sliced (optional)
1 avocado, sliced (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tbsp olive oil, 1/4 tsp salt, and the turmeric on a large baking sheet until evenly coated, then spread in a single layer. Roast for 22–25 minutes, flipping once halfway through, until the edges are golden and the cubes are tender when pierced with a fork.
2
While the sweet potato roasts, make the coconut ranch dressing. Whisk together the coconut cream, apple cider vinegar, lemon juice, chives, dill, parsley, grated garlic, and 1/4 tsp salt in a small bowl until smooth and well combined. Taste and adjust salt or lemon juice as needed. Refrigerate until ready to serve.

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