Paraben Free Coconut Ranch Arugula Steak Bowl
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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
- 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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