Paleo Sweet Potato Salad from The Paleo Kitchen
Today, I’m sharing a recipe from The Paleo Kitchen, the new cookbook from two paleo bloggers whom you surely know: George Bryant at The Civilized Caveman and Juli Bauer at PaleOMG. When you put George’s and Juli’s paleo cooking and food photography skills together, you get a cookbook packed with tasty, gorgeous, grain free recipes. Some of the recipes that I’ve been drooling over from the book include:
- Squash Medley Lavender Soup
- Chicken Apricot Curry
- Slow Cooker Tomatillo Chicken
- Coconut Flour Pumpkin Waffles
- Honey Dijon Sweet Potatoes
Is your mouth watering yet? The recipes are practical and simple but still full of exiting flavors. I love the variety, with everything from breakfast to main dishes to condiments. It also has something that I’ve never seen before in a cookbook: a picture recipe index! For someone who tends to favor a recipe based on appearance, I find this particularly brilliant.
- ½ pound bacon (225 grams)
- 3 large sweet potatoes (about 2 pounds/910 grams), cut into ½-inch (12-mm) cubes
- 4 garlic cloves, chopped
- 2 tablespoons coconut oil
- juice of 1 lime
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 green onions, chopped
- handful of fresh dill, roughly chopped
- dash of red pepper flakes
- dash of ground cinnamon
- salt and pepper, to taste
- Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with foil and lay the bacon flat on the sheet. Bake for 15 to 20 minutes, until the bacon is slightly crispy. Let cool then roughly chop.
- In a roasting pan or rimmed baking sheet lined with aluminum foil, toss the sweet potatoes and garlic in coconut oil and roast for about 30 minutes or until slightly browned. (Cook time will vary depending on size of sweet potato cubes.)
- While the sweet potatoes are roasting, whisk together the lime juice, olive oil, and balsamic vinegar. Toss in green onions, dill, red pepper flakes, cinnamon, and salt and pepper and mix well.
- Once sweet potatoes are finished cooking, toss them together with the dressing and bacon.
It was my dinner today! So good!!!! Thanks! 🙂
Hi, Lauren, I have been reading your blog and I think it is so helpful. I am trying to restore my digestion after years of taking zantac prescribed by my doctor. I have heartburn and indigestion every day. I stopped all meds. I feel as if I never digest my food. I am feeling so confused about exactly how to restore stomach acid. I am on a lowcarb gaps introduction diet. Taking HCL/pepsin supplements. Heartburn is reduced but I still suffer from pressure in throat, burping and bloating. It has been 2 full weeks. Is there anything else you can recommend. Maybe a chart or a book that tells me exactly what supplements and foods to eat to heal my digestion. I appreciate any suggestions. I do feel I am on the way to better health just by giving up the zantac.
Hi Lillian….I’m not Lauren but have been studying nutrition for 11 years (and made a life style change that has totally transformed my life)
….many people find relief balancing their gut flora (and other intestinal discomforts) with pro-biotics. Either way, it can’t hurt!
dolores
What probiotics do you recommend? Thank you!!!!
you should not take zentac for too long , change your habit its the most important thing, I have reflux for 2 years, but now I am almost cured about that, remember there are some thing very important, one is don’t eat any processed food eat on time ,no dairy , no old ,hard , hot ,spicy act, eat and sleep on time, no pressure as well. the most important thing its exercise , after eating ,always go walking for at least 30 mins , means 3 times a day, after 3 months you will see different
I am going to make this this week! Do you have any recommendations on a good balsamic vinegar? I can’t seem to find one without sulfites or colors or ambiguous flavorings.
I have been making this recipe for years now and it’s a staple at holiday dinners now because it’s sooooo good! Thank you! In the kitchen right now cooking for tomorrow.