Whole 30 Coconut Ranch Sweet Potato Bowl Salad

Total time50 min

Prep time20 min

Cook time30 min

Whole 30 Coconut Ranch Sweet Potato Bowl Salad

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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
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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