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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!
Serves:
Ingredients
- 20ozsweet potato,(2 medium) peeled, diced into 1-inch cubes
- 2tbspcoconut oil,or olive oil
- 1½tbspapple 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
- 1½tbspapple cider vinegar
- 1tsphoney
- 1tspkosher salt
- 1tspcumin
- 1tspcurry powder
Instructions
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Preheat the oven to 400 degrees F.
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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.
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Bake for 15 to 17 minutes. Toss then bake for an additional 15 to 17 minutes, or until cooked through.
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While the sweet potato is cooking, mix the salad dressing together in a large bowl and add the onions.
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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.
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Divide equally between 4 plates.
Nutrition
- 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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