| 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)
