|Sea Salt||¼ tsp|
|Black Pepper||¼ tsp|
|Coconut Oil||4 tbsp|
|Fresh Thyme||3 g|
|Fresh Rosemary||3 g|
|Sliced Sweet Potato||400 g|
Sliced Red Chili and Thai Basil for garnish
1. Prepare roasted sweet potato put sweet potato in a mixing bowl then add with coconut oil, fresh thyme, fresh rosemary, salt and pepper, toss them well. After that, put them in a baking tray with a baking sheet. Oven by top-and-bottom heat at 160 celsius for 25 mins. Set aside to cool down.
2. Mix yogurt coconut dressing in a bowl, put together yogurt, coconut oil, rice vinegar, honey, lemon juice, chopped garlic, salt, pepper and oregano. Mix them all together. .
3. Assemble the salad put mixed salad in a bowl,with baked sweet potato, boiled quinoa and drizzle some dressing, toss them together.
4. Serve on a salad plate, garnish with roasted pecan and fresh mozzarella cheese. Serve with salad dressing.
UHT Coconut Milk 500 ml. (prisma)