Preheat oven to 375 degrees.

Line 2 baking sheets with parchment paper.  Set aside.

Using a cutting board and potato peeler, peel the sweet potatoes.  Using a knife, cut the sweet potatoes into 1” chunks. Place in a large mixing bowl.  Add one tablespoon avocado oil and sea salt and toss together. Pour out onto one prepared baking sheet, spreading evenly.  Place in the oven.

On the second prepared baking sheet, place the salmon fillet skin side down.  Rub the remaining one tablespoon avocado oil onto the salmon fillet. Slice one lime and place all lime round on top of the salmon.  Sprinkle with the chipotle lime seasoning. Place in the oven.

While the sweet potatoes and salmon are baking, prep the rest of the ingredients.  Slice the avocado, cut the last lime into wedges, make one batch of Whole30 Ranch Dressing.

Once the salmon and sweet potatoes are done baking, (The sweet potatoes should be soft on the inside and crispy on the outside, poke with a fork to check for tenderness.  The salmon should be flaky, yet moist on the inside. Poke a fork into the center of the salmon fillet and twist to see if the salmon flakes.) remove from the oven.

To assemble bowls:  place one handful of spinach in the bottom of the bowl, next add a spoonful of sweet potatoes, a large piece of salmon fillet, a few slices of avocado, 1-2 tablespoons of pine nuts, one lime wedge, and lastly a drizzle of ranch dressing.  Repeat for all 4 bowls.