• 2 Sweet Potato (medium, sliced into ¼ inch strips)
  • 1 tbsp Extra Virgin Olive Oil
  • 2 tbsp Taco Seasoning
  • Sea Salt & Black Pepper (to taste)
  • ½ cup Baby Spinach (thinly sliced)
  • ½ Red Bell Pepper (medium, diced)
  • ¼ cup Unsweetened Coconut Yogurt (optional)


  1. Preheat oven to 425ºF (220ºC) and line a baking sheet with parchment paper.
  2. Toss the sweet potato with the oil, taco seasoning, salt and black pepper on the baking sheet and space out the pieced evenly being sure not to crowd the pan. Bake for 25-30 minutes, flipping halfway through.
  3. Transfer the sweet potato fries onto a plate and top with the baby spinach, red bell pepper, and coconut yogurt (optional). Enjoy!


Leftovers: Refrigerate in an airtight container for up to two days. Reheat in the oven for best results.
Additional Toppings: Tomatoes, ground beef, shredded cheese, or green onions
Additional Toppings: Add goat cheese or feta cheese.


Amount per serving
Calories 409
Fat 16g
Saturated 3g
Trans 0g
Polyunsaturated 2g
Monounsaturated 10g
Carbs 64g
Fiber 11g
Sugar 15g
Protein 6g
Cholesterol 0mg
Sodium 680mg
Potassium 1086mg
Vitamin A 40156IU
Vitamin C 86mg
Calcium 242mg
Iron 3mg
Vitamin D 0IU
Vitamin E 4mg
Vitamin K 88μg
Thiamine 0.2mg
Riboflavin 0.2mg
Niacin 2mg
Vitamin B6 0.7mg
Folate 85μg
Vitamin B12 0.7μg
Phosphorous 145mg
Magnesium 84mg
Zinc 1mg
Selenium 2μg
Cucumber & Avocado Salad
Lemony Chickpea & Herb Salad


Get Your Free 14-day Immune Boosting Meal Plan.