Start by grilling the sweet potatoes. It is important after boiling the sweet potato that it has cooled so it won’t fall apart when sliced. Cut the sweet potato in three lengthwise, then cut each piece in half and each half in thirds.

Using a non-stick frying pan, heat the vegetable oil, add the sweet potato pieces and let them brown. Using two spatulas, carefully turn the sweet potato so all three sides are browned.

Cut each egg lengthwise in four pieces.

On a large plate arrange the spinach leaves in an even layer, spread the celery, bell peppers, cucumber, the boiled eggs and the sweet potato. Top it all with the creamy cilantro dressing and serve. Enjoy!