AIP Friendly Coconut Ranch Arugula Steak Bowl
Ranch dressing is one of those things that feels completely off the table when you're following an autoimmune protocol — buttermilk, mayonnaise, and a long list of nightshade-derived spices tend to make it a no-go. This bowl solves that problem beautifully with a creamy dressing built from full-fat coconut cream, fresh herbs, lemon juice, and apple cider vinegar, giving you that cool, tangy, herbaceous hit without any of the usual culprits. The result is genuinely craveable, not just "compliant." Peppery baby arugula, golden turmeric-roasted sweet potato, crisp cucumber, and thinly sliced radishes form the base, while a perfectly seared sirloin — seasoned simply with sea salt and ground ginger — gets sliced against the grain and layered right on top. Searing the steak in coconut oil over high heat builds a deep, caramelized crust that makes this feel like a restaurant-quality meal. Sliced avocado can be added for extra richness if you like, and the whole thing comes together in well under an hour for four servings. It's the kind of bowl that makes eating this way feel genuinely exciting rather than restrictive.
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Learn more →Ingredients
4 servings
For the roasted sweet potato
- 1 lb sweet potato (about 1 large), peeled and cut into ¾-inch cubes
- 1 tbsp olive oil
- ¼ tsp fine sea salt
- 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
Ingredient noteAIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
- 1 tbsp fresh parsley, finely chopped
- 1 small garlic clove, finely grated
- ¼ tsp fine sea salt
For the steak
- 1 ½ lb sirloin steak (about ¾ inch thick)
- 1 tbsp coconut oil
- ½ tsp fine sea salt
- 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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