Vegan Coconut Ranch Sweet Potato Bowl Salad
Total time50 min
Prep time20 min
Cook time30 min
4.5(19)
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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 ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt
For the chicken
- 1 lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 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
- 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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