Roasted Sweet Potato Salad

10 cups sweet potatoes (about 3 large), chopped evenly into bite-size chunks
1 Tablespoon coconut oil, melted
1 teaspoon sea salt
4 ounces baby spinach, chopped
1/2 cup red onion, chopped very small
2 Tablespoons apple cider vinegar
2 Tablespoons lemon juice
1/3 cup dried fruit
1 avocado, chopped in chunks
1/2 teaspoon sea salt
ground black pepper, to taste
hemp seeds (optional)

Preheat oven to 400° F. Place sweet potato chunks into a large bowl and toss with coconut oil and sea salt. Bake for 30 minutes or until cooked through, flipping once. Remove from oven and let the potato chunks cool. This step can be done ahead of time. Just keep the roasted potatoes in the fridge and complete step 2 the day you want to enjoy the salad.
While the potatoes are roasting, add the chopped spinach, onion, dried fruit, apple cider vinegar and lemon juice in a large bowl. Add cooled sweet potato chunks to the bowl and stir to combine. Gently stir in avocado and add sea salt and ground pepper to taste.
Sprinkle on hemp seeds and serve immediately or store in the fridge until ready to serve. Can be eaten cold or at room temperature.
Store leftovers in a sealed container for up to two days. If needed, add a splash of extra lemon juice before serving.


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