Skin-Clarity Sweet Potato & Avocado Salad with Ginger Dressing

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A nutrient-packed salad featuring skin-supporting vitamins and healthy fats, perfect for Whole30 reintroduction phase skin concerns. This Asian-inspired Whole30 recipe (vegetarian), ready in about 35 minutes, pairs sweet potatoes, avocado, red cabbage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 (12 oz) medium sweet potatoes
• 1 medium avocado
• 1 cup thinly sliced red cabbage
• 1 tsp minced ginger
• 2 tbsp lime juice
• 1 tbsp coconut aminos
• 1 tsp sesame oil
• 1/8 tsp sea salt

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Dice sweet potatoes into 1/2-inch cubes, toss with 1 tsp sesame oil, and roast for 25 minutes until tender and golden at edges.
2. Step 2: While potatoes roast, whisk together lime juice, 1 tbsp coconut aminos, 1 tsp minced ginger, and 1/8 tsp sea salt in a small bowl until combined.
3. Step 3: Slice avocado in half, remove pit, and cut into 1/4-inch slices. Toss with 1 tbsp lime juice to prevent browning.
4. Step 4: Arrange roasted sweet potatoes on a plate, top with sliced avocado and thinly sliced red cabbage.
5. Step 5: Drizzle with ginger-lime dressing just before serving, ensuring every bite gets the anti-inflammatory benefits.