Eosinophilic Esophagitis Friendly Coconut Ranch Sweet Potato & Bacon Salad
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Learn more →Ingredients
4 servings
For the roasted sweet potatoes
- 2 medium sweet potatoes (about 1.5 lb total), peeled and cut into ¾-inch cubes
- 2 tbsp olive oil
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
For the bacon
- 6 slices uncured, sugar-free pork bacon, no added spices
For the coconut ranch dressing
- ½ cup full-fat coconut milk
- 2 tbsp coconut cream
- 1 tbsp apple cider vinegar
- 1 tsp garlic-infused olive oil
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- ¼ tsp fine sea salt
For the salad
- 5 oz mixed salad greens
- ½ english cucumber, thinly sliced
- ¼ small red onion, very thinly sliced (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Spread the sweet potato cubes in a single layer on the prepared baking sheet, drizzle with the 2 tbsp olive oil, and sprinkle with 1/2 tsp sea salt, turmeric, and ginger. Toss to coat evenly, then spread back into a single layer.
- 2
Roast the sweet potatoes for 25–30 minutes, flipping once halfway through, until the edges are caramelized and a fork slides in without resistance. Transfer to a plate and let cool for 10 minutes.
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