Kumara tandoori salad made of roasted sweet potatoes, seasoned with curry and spices, then tossed with bell peppers, baby spinach and a flavorful vinaigrette. A delicious sweet potato recipe!
Kumara (Sweet Potato) Tandoori Salad
Kumara (Sweet Potato) Tandoori SaladRoasted sweet potatoes, seasoned with curry and spices, then tossed with bell peppers, baby spinach and a flavorful vinaigrette.
I love the complex combination of the sweet, sour and spicy flavors in this salad. Sweet potatoes and curry work so well together, and the acidity from the vinaigrette just balances all the flavors out.
I was asked to lighten this recipe from a missionary working in Ecuador. Her mission there is to help teach women how to eat healthier and lose weight, and she’s been translating my recipes for them and showing them how to change the way they cook. I was so touched by this because I love giving back, so I was happy to play around with this recipe. I did some research and found in New Zealand, sweet potato are known as “Kumara”, so I’m guessing the origins of this recipe came from there.
I couldn’t have been happier with the results, the flavors were wonderful, and I will absolutely be making this again and again. This salad meets so many diet restrictions, perfect if you want to enjoy a Meatless Monday dish, but also gluten-free, to vegan, paleo, clean-eating, and more!
Kumara (Sweet Potato) Tandoori Salad
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.
This might be one of my favorite recipes on here. It was incredibly tasty, and the smell is out of this world. Very easy, had all the ingredients and was also great the next day for lunch leftovers. Bonus, the yummy smell of curry for two days!
Had with chicken but I can see having it on its own or with a different protein. I also really like the idea of this as a side for a holiday dinner!
I love this dish!
I love this recipe I am so glad I remember that it made an amazing accompaniment to our leftover reheated Thanksgiving turkey slices!
I made this for supper las night, with a side pasta black bean salad. It was a hit! We were all surprised at the contrasting flaours -sweetness of the potato and the tartness of the dressing. Amazing, and so easy!
4 T of oil is too much for me! I rub the baking pan with a light layer of oil. I learned this trick to roast veggies w/o a lot of oil: fill a bowl with water and float about 1/4 T of oil on it. Add your veggies and as you take them out they are covered with a light coating of oil. I do not have trouble roasting them. Also, I only use about 1/4 T of oil in the dressing.
By letting them cool, does that mean it should be cold or room temp or still warm?
Is the 14 grams of fat correct? That seems like a lot.
The kumara in New Zealand is white flesh with purple skin. It is quite different to this orange flesh sweet potato.
Both would be delish for this recipe.
The white flesh kumara, in my opinion, is much nicer.
Made this as a side for my Easter dinner. It was scrumptious. I used coconut oil and doubled the recipe as well. It is beautiful as well as delicious!
Made this as a side for my Easter dinner. It was scrumptious. I used coconut oil and doubled the recipe as well. It is beautiful as well as delicious!
Oh my! I made this for a potluck and it was just superb! I used coconut oil, doubled the recipe, but didn't double the cumin and curry in the salad dressing. (I was a little afraid of the strong flavors). It was really really fantastic. I took it to a potluck and was the star of the show! Thanks!
Yum!! This is def going on the Easter menu!