Introduction

This grilled sweet potato salad with curry almond butter vinaigrette is a vibrant and flavorful dish perfect for a light lunch or a side. The smoky sweetness of grilled sweet potatoes pairs beautifully with the nutty, spicy dressing and the crunch of toasted almonds. It’s a nourishing salad that’s as satisfying as it is delicious.

A white bowl filled with a mixed dish showing several layers of texture and color: small grains of quinoa or couscous form the base, light tan with a fluffy texture; scattered within are roasted orange sweet potato chunks with slightly charred edges; green herbs and small leafy bits are mixed evenly throughout; thin off-white almond slices are sprinkled on top along with golden raisins, adding a shiny contrast; the bowl rests on a crumpled teal cloth on a white marbled surface, with a silver spoon beside the bowl and two small white bowls with sauces partly visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large sweet potatoes (peeled and sliced about 1/4-inch thick)

2 tablespoons coconut oil (melted and divided)

4 cups cauliflower (cut into bite-sized pieces)

1/2 cup cilantro (roughly chopped)

1/4 cup slivered almonds (toasted)

1/4 cup golden raisins

Salt (to taste)

1/4 cup coconut oil (melted)

1/4 cup almond butter

1 tablespoon apple cider vinegar

1 teaspoon agave or honey

1 teaspoon curry powder

2-3 teaspoons sriracha (to taste)

Pinch of salt

Instructions

Step 1: Preheat your grill to high heat. Toss the sliced sweet potatoes with 1 tablespoon of melted coconut oil in a large bowl.

Step 2: Place the sweet potato slices on the grill and cook until grill marks appear and they become fork-tender, about 2-4 minutes per side. Remove from the grill and transfer to a large bowl, covering to keep warm.

Step 3: While the potatoes cook, place the cauliflower pieces into a food processor and pulse until the texture resembles rice.

Step 4: Heat the remaining 1 tablespoon of coconut oil in a large pan over medium heat. Add the cauliflower rice, cover, and cook for 5-10 minutes, stirring occasionally, until tender. Then uncover and cook for another 5-10 minutes until golden brown.

Step 5: In a medium bowl, whisk together melted coconut oil, almond butter, apple cider vinegar, agave or honey, curry powder, sriracha, and a pinch of salt. Adjust sriracha to your preferred spice level.

Step 6: Add half of the cooked cauliflower rice into the bowl with the grilled sweet potatoes. Pour in the dressing and mix well.

Step 7: Add the remaining cauliflower rice, chopped cilantro, toasted almonds, and golden raisins. Stir thoroughly to evenly coat everything with the dressing. Taste and adjust salt as needed.

Tips & Variations

For a nuttier flavor, try substituting almond butter with cashew or peanut butter in the vinaigrette.

Use a grill pan if you don’t have outdoor grilling equipment to get those lovely char marks on the sweet potatoes.

Add a squeeze of fresh lime juice just before serving for a bright, tangy finish.

For extra protein, toss in some cooked chickpeas or grilled chicken slices.

FAQs

Can I make this salad vegan?

Yes, this recipe is naturally vegan as written, using plant-based ingredients and no animal products.

How spicy is the vinaigrette?

The sriracha adds a mild to moderate heat that can be adjusted to your liking by using less or more, or omitted entirely for a milder taste.