Published on 25th March 2020


Credit Laura Bond, DipION | Nutritional Therapist | 

Serves: 2


  • 1 tbsp ghee (or coconut oil)  
  • 1 large sweet potato, peeled and cubed into 2 cm pieces  
  • 1 bag of greens (e.g. spinach, rocket or watercress)  
  • 1 medium avocado  
  • 60 g pumpkin seeds  
  • 2 spring onions, chopped  

For the Dressing  

  • 4 cm piece of ginger, peeled and chopped  
  • 1 clove garlic, peeled  
  • 6 basil leaves  
  • Juice of ½ lime  
  • 1 tbsp brown rice vinegar  
  • 1 tsp maple syrup  
  • 1½ tbsp tamari soya sauce  
  • 2 tbsp olive oil  


  1. Heat the oven to 180C.
  2. Make the dressing by whizzing the ingredients in a blender until smooth.
  3. To make the salad, melt the ghee in a baking try then toss in the sweet potato pieces and season with salt and pepper.
  4. Bake for 30 mins.
  5. Set aside to cool.
  6. Mix the sweet potato with the remaining salad ingredients in a large bowl and pour enough dressing to coat the greens.
  7. Transfer to a serving plate. 

ION says:

“We realise that some ingredients may be difficult to source at this time. If you don’t have a particular item to hand, why not get creative and try experimenting with different textures and flavours. For example, no tamari sauce? Use regular soy sauce. No maple syrup? Then honey will work. No limes? Then a squeeze of lemon or orange juice might do the job.”