AIP Friendly Coconut Ranch Sweet Potato Bowl Salad

Total time50 min

Prep time20 min

Cook time30 min

AIP Friendly Coconut Ranch Sweet Potato Bowl Salad

Ranch dressing is one of those things that feels completely off the table when you're navigating the autoimmune protocol — buttermilk, eggs, and a long list of spices typically make it a hard no. This bowl flips that script with a creamy dressing built entirely from full-fat coconut milk, coconut cream, fresh herbs, and a splash of lemon juice and apple cider vinegar, delivering that cool, tangy, herbaceous flavor without a single problematic ingredient. The sweet potatoes get roasted at high heat with turmeric and ginger until the edges caramelize and turn golden, adding natural sweetness and serious depth to every bite. Shredded chicken roasts right alongside them, keeping the whole process streamlined and the cleanup minimal. Baby spinach, shaved carrot ribbons, and thin zucchini half-moons round out the bowls with color and crunch. Everything here — the produce, the protein, the dressing — is built from whole, compliant ingredients, so there's no label-reading anxiety or ingredient substitution gymnastics required. It serves four, making it an easy weeknight dinner or a meal-prep win you'll actually look forward to eating.

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Ingredients

4 servings

For the roasted sweet potatoes

2 medium sweet potatoes (about 1.5 lb total), peeled and cut into ¾-inch cubes
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2 tbsp olive oil
½ tsp ground turmeric
¼ tsp ground ginger
½ tsp fine sea salt

For the chicken

1 lb boneless, skinless chicken breasts
1 tbsp olive oil
¼ tsp fine sea salt

For the coconut ranch dressing

½ cup full-fat coconut milk
2 tbsp coconut cream (skimmed from the top of a chilled can)
1 tbsp apple cider vinegar
1 tbsp fresh lemon juice
1 tsp garlic-infused olive oil
2 tbsp fresh chives, finely chopped
2 tbsp fresh dill, finely chopped
Ingredient note
AIP 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.
2 tbsp fresh parsley, finely chopped
¼ tsp fine sea salt

For the salad bowls

5 oz baby spinach or mixed greens
2 medium carrots, peeled and shaved into ribbons with a vegetable peeler
1 medium zucchini, thinly sliced into half-moons

For serving

¼ cup fresh parsley leaves, roughly torn (optional)
1 lemon, cut into wedges (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
In a large mixing bowl, toss the sweet potato cubes with 2 tbsp olive oil, turmeric, ginger, and 1/2 tsp salt until evenly coated. Spread in a single layer on the prepared baking sheet, leaving space between pieces.

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