Roasted sweet potatoes, creamy avocados, and fresh tomatoes, cilantro, and lime make this Whole30 sweet potato and avocado salad a great option for a side dish or a light lunch.
Preheat oven to 400 degrees.
Cut the sweet potatoes lengthwise down the middle. Brush the cut side with olive oil or coconut oil.
Place the potatoes cut side down on a rimmed cookie sheet and bake for about 30 minutes, or until just soft but not mushy.
Set the potatoes aside to cool.
Dice the two avocados into bite-sized pieces.
Cut the cherry tomatoes into halves.
Next, chop the cilantro.
Peel and dice the sweet potatoes.
Mix everything together in a large bowl. Then, squeeze the juice of the two limes over everything and toss together.
Season the salad with a little bit of salt and pepper.
Serve as a side dish or as a light lunch.
For some added protein and if you are not on the Whole30, mix in a can of rinsed black beans.