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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