Grilled Sweet Potato Salad with Curry Almond Butter Vinaigrette Recipe
This vibrant Grilled Sweet Potato Salad combines tender, smoky grilled sweet potatoes with golden, roasted cauliflower rice, all tossed in a flavorful curry almond butter vinaigrette. Toasted almonds, cilantro, and golden raisins add texture, freshness, and a touch of sweetness, making this salad a delightful, nutrient-packed side or light meal perfect for any season.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Scale
Salad
- 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
Vinaigrette
- 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
- Preheat Grill: Preheat your grill to high heat to get it ready for grilling the sweet potatoes.
- Prepare Sweet Potatoes: In a large bowl, toss the sliced sweet potatoes with 1 tablespoon of melted coconut oil to coat evenly.
- Grill Potatoes: Place the sweet potato slices on the grill and cook for about 2-4 minutes per side until grill marks appear and potatoes become fork-tender. Remove and place into a large bowl, covering to keep warm.
- Process Cauliflower: Put the cauliflower pieces into a food processor and pulse until the texture resembles rice.
- Cook Cauliflower Rice: Heat the remaining 1 tablespoon of coconut oil in a large pan over medium heat. Add the cauliflower rice and cover. Cook for 5-10 minutes, stirring occasionally, until tender. Uncover and cook another 5-10 minutes until golden brown.
- Prepare Dressing: 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.
- Assemble Salad: Add half of the cooked cauliflower rice to the bowl with grilled sweet potatoes. Pour in the dressing and toss well. Add the remaining cauliflower rice, chopped cilantro, toasted almonds, and golden raisins. Stir thoroughly to evenly distribute the dressing and season with salt to taste.
Notes
- Adjust sriracha quantity to control the heat level in the vinaigrette.
- Sweet potatoes can be grilled on a grill pan indoors if an outdoor grill is not available.
- To toast almonds, heat them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to prevent burning.
- This salad can be served warm or at room temperature.
- For a nut-free version, substitute almond butter and slivered almonds with sunflower seed butter and toasted sunflower seeds.
Keywords: Grilled sweet potato salad, curry almond butter vinaigrette, cauliflower rice salad, healthy grilled salad, vegetarian salad recipe
