Asian Green Salad with Roasted Yams

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The contrast of the roasted yams and the fresh bite of greens is so perfect. Filling enough to be a meal, but not so complicated that you couldn’t make it on your lunch break. #love

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4  Sweet Potatoes, Cubed

2 Tablespoons Olive Oil

½ teaspoon Salt

½ teaspoon Pepper

½ teaspoon Ginger

2 teaspoons Parsley, minced 

4 cups Asian Greens

¼ cups Red Onion, Sliced Thin


¼ cups Olive Oil

2 cloves Garlic, Minced

1-½ Tablespoon Coconut Aminos (or Soy Sauce)

1 Tablespoon Apple Cider Vinegar

½ teaspoon Ginger

*2 Tablespoons Honey

2 Tablespoons Sesame Oil


Preheat oven to 400°F.

In a medium bowl, combine diced sweet potatoes, oil, and salt, pepper, ginger, and parsley. Toss to cover the sweet potatoes. Spread the mixture on a baking sheet and roast for 20–25 minutes, stirring occasionally, until fork tender.

Meanwhile, wash the greens and place in a bowl. Blend the dressing ingredients until smooth.

Remove the sweet potatoes and allow to cool for 5 minutes. Toss the greens with dressing and top with red onion & sweet potatoes. Garnish with sesame seeds, if desired. Serve immediately.