Grilled Sweet Potato Salad with Curry Almond Butter Vinaigrette

You can never have too many Indian recipes, so give Grilled Sweet Potato Salad with Curry Almond Butter Vinaigrette a try. For 98 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 240 calories, 5g of protein, and 16g of fat. This recipe serves 8. It is brought to you by Food Faith Fitness. This recipe is liked by 222 foodies and cooks. If you have sweet potatoes, sriracha, slivered almonds, and a few other ingredients on hand, you can make it. It works well as an inexpensive salad for The Fourth Of July. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes around 30 minutes. Overall, this recipe earns a great spoonacular score of 80%. If you like this recipe, you might also like recipes such as Coconut Curry With Almond Butter, Sweet Potato and Apple Noodles {Paleo + Vegan}, Sweet Potato Noodles and Apple Spinach Salad with Almond Dijon Vinaigrette, and Grilled Sweet Potato Salad with Chile-Lime Vinaigrette.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 tsp Agave or honey for Paleo option, leave out for whole30

1/4 cup Almond Butter

1 Tbsp Apple Cider vinegar

4 cups Cauliflower cut into bite sized pieces (about 1 small head)

1/2 cup Cilantro roughly chopped

1/4 cup Coconut oil melted

2 Tbsp Coconut oil melted and divided

1 tsp Curry powder

1/4 cup Golden raisins

pinch of salt

Salt

1/4 cup Slivered Almonds toasted *

2-3 tsp Sriracha to taste

2 Large sweet potatoes peeled and sliced about 1/4 thick (500g)

Equipment:

grill

bowl

food processor

frying pan

whisk

Cooking instruction summary:

InstructionsPreheat 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.

 

Step by step:


1. Preheat your grill to high heat and toss the sliced sweet potatoes with 1 Tbsp of the coconut oil in a large bowl.

2. 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.

3. 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,

4. 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.

5. Whisk all of the dressing ingredients together in a medium bowl, adjusting the sriracha to taste. Set aside.

6. Add half the cauliflower rice into the bowl with the potatoes. Then, pour in the dressing and mix well.

7. 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.


Nutrition Information:

Quickview
239k Calories
4g Protein
16g Total Fat
21g Carbs
16% Health Score
Limit These
Calories
239k
12%

Fat
16g
25%

  Saturated Fat
9g
58%

Carbohydrates
21g
7%

  Sugar
7g
8%

Cholesterol
0.0mg
0%

Sodium
281mg
12%

Get Enough Of These
Protein
4g
9%

Vitamin A
8938IU
179%

Vitamin C
26mg
33%

Manganese
0.52mg
26%

Vitamin E
3mg
21%

Fiber
4g
18%

Magnesium
56mg
14%

Potassium
488mg
14%

Vitamin B6
0.26mg
13%

Copper
0.24mg
12%

Vitamin K
12µg
12%

Phosphorus
114mg
11%

Vitamin B2
0.19mg
11%

Folate
42µg
11%

Vitamin B5
0.89mg
9%

Calcium
70mg
7%

Iron
1mg
7%

Vitamin B1
0.09mg
6%

Vitamin B3
1mg
5%

Zinc
0.72mg
5%

Selenium
1µg
1%

covered percent of daily need
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