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Kumara (Sweet Potato) Tandoori Salad
Kumara tandoori salad made of roasted sweet potatoes, seasoned with curry and spices, then tossed with bell peppers, baby spinach and a flavorful vinaigrette.
Ingredients
- 20 oz 2 medium sweet potato, peeled and diced 1-inch cubes
- 2 tbsp coconut oil (or olive oil)
- 1 1/2 tablespoons apple cider vinegar
- 1 tbsp brown sugar (use honey for paleo)
- 1/2 tsp kosher salt
- 1 tsp cumin
- 1 tsp curry powder
- 1 red bell pepper (sliced in fine strips)
- 1/4 small red onion (sliced fine)
- 4 cups baby spinach
For the salad dressing:
- 2 tbsp olive oil
- 1 1/2 tablespoons apple cider vinegar
- 1 tsp honey
- 1 tsp kosher salt
- 1 tsp cumin
- 1 tsp curry powder
Instructions
- Preheat the oven to 400°F.
- Mix the sweet potato with 2 tbsp of oil, vinegar, brown sugar, salt, cumin and curry powder.
- Make sure the sweet potato is well coated, then them onto a large non-stick baking tray.
- Bake 15-17 minutes, toss then bake for additional 15-17 minutes, or until cooked through.
- While the sweet potato is cooking, mix the salad dressing together in a large bowl and add the onions.
- Remove the roasted sweet potatoes from the oven and while still hot, toss them into the large bowl with the salad dressing and let them cool before tossing with the bell pepper and spinach.
- Divide equally between 4 plates.
Nutrition
Serving: 11/2 cups, Calories: 223kcal, Carbohydrates: 24g, Protein: 3g, Fat: 14g, Saturated Fat: 7g, Sodium: 756mg, Fiber: 4g, Sugar: 2g
- WW Points: 8