5 from 18 votes
Grilled Sweet Potato Salad with Curry Almond Butter Vinaigrette
This Grilled Sweet Potato Salad combines smoky, tender grilled sweet potato slices with golden raisins, toasted almonds, and cilantro. Cauliflower rice adds a light, slightly nutty texture, all tossed in a curry almond butter vinaigrette that blends coconut oil, almond butter, apple cider vinegar, and spices for sweet, spicy, and tangy layers of flavor.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
8
Servings, as a side
Calories:
242 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Servings, as a side
Amount Per Serving
Calories 242
% 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.