Grilled Sweet Potato Salad with Curry Almond Butter Vinaigrette
User Reviews
5
Grilled Sweet Potato Salad with Curry Almond Butter Vinaigrette
Description
The salad starts with sweet potatoes sliced and grilled until seared and nearly tender, giving a caramelized surface and soft interior. Cauliflower is processed into rice-size pieces and cooked with coconut oil until tender and golden, providing a mild base. The salad includes cilantro for freshness, toasted slivered almonds for crunch, and golden raisins for sweetness.
The dressing mixes melted coconut oil with almond butter, apple cider vinegar, agave syrup, curry powder, sriracha, and salt, creating a creamy, savory, and slightly spicy sauce. This dressing complements the sweet potatoes and adds depth to the salad while binding the ingredients together.
This salad works well as a side or light main dish, offering a range of textures and flavors from sweet, savory, spicy, and crunchy to soft and tender elements. The recipe includes a note on toasting almonds to improve their flavor and texture.
Ingredients
For the salad:
- 2 sweet potato peeled and sliced about 1/4 thick (500g, large
- 2 Tbsp coconut oil melted and divided
- 4 Cups cauliflower cut into bite sized pieces (about 1 small head)
- salt
- 1/2 Cup cilantro roughly chopped
- 1/4 Cup almonds toasted, slivered
- 1/4 Cup golden raisins
For the dressing:
- 1/4 Cup coconut oil melted
- 1/4 Cup almond butter
- 1 Tbsp apple cider vinegar
- 1 tsp agave syrup or honey for Paleo option, leave out for whole30
- 1 tsp curry powder
- 2-3 tsp sriracha to taste
- salt pinch
Instructions
- Preheat your grill to high heat and toss the sliced sweet potatoes with 1 Tbsp of the coconut oil in a large bowl.
- Place the potatoes on the grill and cook until they get nice grill marks and begin to go fork tender. Flip and repeat on the other side. This takes about 2-4 minutes per side. Remove from the grill and place into a large bowl, covering to keep warm.
- While the potatoes cook, place the cauliflower into a large food processor and break down until it begins to look like rice,
- Heat the remaining 1 Tbsp of coconut oil in a large pan over medium heat and place the cauliflower rice in. Cover and cover for 5-10 minutes, stirring occasionally, until the cauliflower feels tender. Then uncover the pan and cook an additional 5-10 minutes, or until the cauliflower is golden brown.
- Whisk all of the dressing ingredients together in a medium bowl, adjusting the sriracha to taste. Set aside.
- Add half the cauliflower rice into the bowl with the potatoes. Then, pour in the dressing and mix well. Add in the remaining cauliflower rice, the chopped cilantro, toasted almonds and the golden raisins. Stir well to ensure the dressing is evenly distributed, and adjust salt to taste.
- DEVOUR.
Notes
- Toast almonds in a 400°F oven for 5-10 minutes, watching carefully to prevent burning, to enhance their flavor and crunch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings, as a side
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 22g | 7% |
| Protein | 4.1g | 8% |
| Fat | 16.7g | 26% |
| Saturated Fat | 9.4g | 47% |
| Polyunsaturated Fat | 1.3g | 8% |
| Monounsaturated Fat | 3.2g | 16% |
| Sodium | 70mg | 3% |
| Potassium | 461mg | 10% |
| Fiber | 4.7g | 19% |
| Sugar | 9.9g | 20% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 31.4mg | 35% |
| Calcium | 45mg | 5% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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