1 sweet potato (medium, chopped)
1 tbsp extra virgin olive oil (divided)
½ tsp sea salt (divided)
2 cups pineapple (chopped)
¼ cup chives (chopped)
½ cup cilantro (chopped)
1 tbsp coconut aminos
1 tbsp lime juice
1 tbsp ginger (freshly grated)
1
1. Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2. Toss the sweet potato in half of the oil and season with half of the salt. Add to the prepared baking sheet and cook in the oven for 25 minutes, or until fork-tender and starting to brown.
3. Meanwhile, add the pineapple, chives, and cilantro to a large bowl.
4. In a small bowl, whisk together the remaining oil, salt, coconut aminos, lime juice, and
ginger.
5. Add the cooked sweet potato to the pineapple mixture and stir to combine. Drizzle on the dressing, then toss to coat. Enjoy!
Notes
2
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is equal to approximately one cup.
Additional Toppings
Sliced jalapeño pepper.
Ingredients
1 sweet potato (medium, chopped)
1 tbsp extra virgin olive oil (divided)
½ tsp sea salt (divided)
2 cups pineapple (chopped)
¼ cup chives (chopped)
½ cup cilantro (chopped)
1 tbsp coconut aminos
1 tbsp lime juice
1 tbsp ginger (freshly grated)