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:

Equipment:

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:

covered percent of daily need