Name: Grilled Sweet Potato Salad with Curry Almond Butter Vinaigrette Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Fusion
Ingredients: 2 large sweet potatoes (peeled and sliced about 1/4-inch thick); 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); 2 tablespoons coconut oil (melted and divided); 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

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 and toss the sliced sweet potatoes with 1 tablespoon of the melted coconut oil in a large bowl.

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

Step 3: While the sweet potatoes cook, place the cauliflower pieces into a food processor and pulse until it 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. Uncover and cook another 5–10 minutes until golden brown.

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

Step 6: To assemble, add half of the cooked cauliflower rice to the bowl with the grilled sweet potatoes. Pour in the dressing and mix well.

Step 7: Add the remaining cauliflower rice, chopped cilantro, toasted slivered almonds, and golden raisins. Stir gently to combine and season with salt to taste.

Tips & Variations

For a nuttier flavor, try using smoked paprika instead of curry powder in the dressing.

Swap slivered almonds with toasted pecans or walnuts for a different crunch.

Add fresh lime juice to the dressing for a zesty twist.

If you don’t have a grill, sweet potatoes can be roasted in the oven at 425°F (220°C) for 20-25 minutes instead.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The dressing may thicken as it chills; let the salad sit at room temperature or toss well before serving. Reheating is optional—if desired, gently warm the salad in a pan, but it’s also delicious served cold or at room temperature.

FAQs

Can I make this salad vegan?

Yes, this recipe is naturally vegan as it contains no animal products. Just be sure to use agave instead of honey to keep it fully plant-based.

What can I use instead of sriracha?

You can substitute sriracha with any hot sauce you prefer, or omit it for a milder dressing. A pinch of cayenne pepper or chili flakes also works well for heat.