Coconut Cobb Salad

Name: Coconut Cobb Salad
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1 tbsp coconut aminos; 2 tsp maple syrup; 1 tsp smoked paprika; 1 cup unsweetened coconut flakes; 1 medium sweet potato, peeled and cubed; 2 tbsp extra-virgin olive oil; 0.5 tsp kosher salt; 1 cup loosely packed fresh cilantro leaves; 2 tbsp lime juice; 2 tbsp extra-virgin olive oil; 1 tbsp white wine vinegar; 1 garlic clove; 0.5-1 jalapeno pepper, seeded; 1 tsp ground cumin; 0.25 tsp kosher salt; 1-2 tbsp water; 4 large pasture-raised organic eggs; 4 cups chopped romaine lettuce; 0.5 cup frozen edamame, thawed; 1 cup cherry tomatoes, halved; 0.5 cup Pickled Red Onions; 8 oz soft goat cheese

A plant-forward Cobb salad featuring roasted sweet potato, edamame, tomatoes, hard-boiled eggs, and goat cheese, topped with homemade smoky-sweet coconut bacon bits instead of pork.

From The Young Forever Cookbook

Prep: 25 min
Cook: 40 min
Total: 1 h 5 min
Yield: 4 servings
Category: Salad

Nutrition (estimated)

per 1 bowl

Calories: 540 kcal
Protein: 18 g
Fat: 40 g
Carbs: 28 g
Fiber: 8 g
Sugar: 9 g
Sodium: 720 mg

Ingredients

1 tbsp coconut aminos
2 tsp maple syrup
1 tsp smoked paprika
1 cup unsweetened coconut flakes
1 medium sweet potato, peeled and cubed
2 tbsp extra-virgin olive oil
0.5 tsp kosher salt
1 cup loosely packed fresh cilantro leaves
2 tbsp lime juice
2 tbsp extra-virgin olive oil
1 tbsp white wine vinegar
1 garlic clove
0.5-1 jalapeno pepper, seeded
1 tsp ground cumin
0.25 tsp kosher salt
1-2 tbsp water
4 large pasture-raised organic eggs
4 cups chopped romaine lettuce
0.5 cup frozen edamame, thawed
1 cup cherry tomatoes, halved
0.5 cup Pickled Red Onions
8 oz soft goat cheese

Coconut Oil Sweet Potatoes Edamame Goat Cheese Eggs

Instructions

Coconut bacon: Heat oven to 325°F; line a baking sheet with parchment. Stir together coconut aminos, maple syrup, and paprika. Toss in coconut flakes. Spread on sheet and bake 15 min, stirring every 5 min, until golden. Cool completely. Can be stored airtight up to 5 days.
Sweet potato: Raise oven to 400°F; line a sheet with parchment. Toss sweet potato with olive oil and salt. Roast 20–25 min until soft and golden.
Dressing: Blend all dressing ingredients until smooth, adding water as needed.
Eggs: Boil eggs 8 min, then transfer to ice water. Peel once cool and halve.
Assembly: Fill 4 bowls with romaine. Divide edamame, tomatoes, pickled onions, and sweet potato among them. Top each with 2 egg halves, coconut bacon, and crumbled goat cheese. Drizzle with dressing.