Roasted Sweet Potato Salad

Roasted Sweet Potato Salad

Roasted Sweet Potato Salad


For 8 servings you will need:

3 large sweet potatoes (chopped)

1 tablespoon coconut oil (melted)

1 ½ teaspoons salt (divided)

4-6 ounces baby spinach (chopped)

½ cup red onion (diced)

2 tablespoons apple cider vinegar

2 tablespoons fresh lemon juice

1/3 cup dried cranberries

1 avocado (chopped into small chunks)

Ground black pepper to taste

Hemp seeds (optional)



Cut sweet potatoes into bite sized chunks (should make 10 cups).

Place sweet potato chunks into large bowl and toss with coconut oil and one teaspoon salt.

Spread on baking tray and bake at 400 degrees until cooked and golden brown.

While potatoes are cooking, combine chopped spinach, dried cranberry, apple cider vinegar and lemon juice in a bowl.

Add cooled sweet potatoes to bowl and stir to combine.

Gently stir in avocado, rest of salt and pepper to taste.

Sprinkle with hemp seed, optional.

Serve immediately or store in fridge until ready to eat.



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We are catering hot and cold individual meals to NYC Hospitals and, wherever needed, throughout NYC for our "Front Line Pandemic Heroes".


Please refer to our Box Lunch Menu to decide what you would like to be included in the meal. This will determine the cost.

Due to reduced staff, we ask that you keep the selections to a minimum, such as 4 types of sandwiches, 2 types of salads, for ease of preparation.

All cold meals are bagged & labeled individually with packaged condiments, utensils and an alcohol based Handi wipe.


Please call or email us for the Hot Plate selections.

Due to the pandemic, when we have finished preparing our catering each day, we are closing. If you phone when we are closed, your message will be retrieved promptly at 5:00 am the next business day (Monday-Friday). If you want a quicker response please email.  If it is an actual emergency, please text or call my cell # 917 597 0363.

Thank you,

Peter Semetis