Kumara (Sweet Potato) Tandoori Salad Recipe

Kumara (Sweet Potato) Tandoori Salad Recipe

How To Make Kumara (Sweet Potato) Tandoori Salad

You’ll love this delicious kumara tandoori salad made with roasted sweet potatoes, seasoned with spices and curry, and tossed in a tasty vinaigrette!

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



  • 20ozsweet potato,(2 medium) peeled, diced into 1-inch cubes
  • 2tbspcoconut oil,or olive oil
  • tbspapple cider vinegar
  • 1tbspbrown sugar,or use honey for paleo
  • ½tspkosher salt
  • 1tspcumin
  • 1tspcurry powder
  • 1red bell pepper,sliced into fine strips
  • ¼small red onion,finely sliced
  • 4cupsbaby spinach

For Salad Dressing:

  • 2tbspolive oil
  • tbspapple cider vinegar
  • 1tsphoney
  • 1tspkosher salt
  • 1tspcumin
  • 1tspcurry powder


  1. Preheat the oven to 400 degrees F.

  2. Mix the sweet potato with oil, vinegar, brown sugar, salt, cumin, and curry powder. Make sure the sweet potato is well coated, then place them onto a large non-stick baking tray.

  3. Bake for 15 to 17 minutes. Toss then bake for an additional 15 to 17 minutes, or until cooked through.

  4. While the sweet potato is cooking, mix the salad dressing together in a large bowl and add the onions.

  5. Remove the roasted sweet potatoes from the oven and while still hot, toss them into the large bowl with the salad dressing and let cool before tossing with the bell pepper and spinach.

  6. Divide equally between 4 plates.


  • Calories: 276.97kcal
  • Fat: 14.13g
  • Saturated Fat: 6.89g
  • Monounsaturated Fat: 5.56g
  • Polyunsaturated Fat: 0.96g
  • Carbohydrates: 35.89g
  • Fiber: 5.82g
  • Sugar: 11.15g
  • Protein: 3.19g
  • Sodium: 503.88mg
  • Calcium: 73.63mg
  • Potassium: 645.37mg
  • Iron: 2.25mg
  • Vitamin A: 1099.28µg
  • Vitamin C: 44.62mg
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