Grilled Sweet Potato Salad with Curry Almond Butter Vinaigrette Recipe
This vibrant Grilled Sweet Potato Salad features smoky, tender grilled sweet potatoes combined with golden brown cauliflower rice, toasted almonds, cilantro, and sweet raisins. Tossed in a bold and creamy curry almond butter vinaigrette with a spicy kick of sriracha, this salad is a flavorful and nutritious dish perfect as a hearty side or a light main.
- 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
Main 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)
Oils and Fats
- 2 tablespoons coconut oil (melted and divided)
- 1/4 cup coconut oil (melted)
Dressing Ingredients
- 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 prepare for grilling the sweet potatoes.
- Toss sweet potatoes: In a large bowl, toss the peeled and sliced sweet potatoes with 1 tablespoon of melted coconut oil ensuring all slices are evenly coated.
- Grill sweet potatoes: Place sweet potato slices on the hot grill. Cook for about 2-4 minutes per side until grill marks appear and potatoes become fork-tender. Flip carefully to cook the other side. Remove from grill and transfer to a large bowl; cover to keep warm.
- Prepare cauliflower rice: While grilling potatoes, place bite-sized cauliflower pieces into a food processor and pulse until the cauliflower resembles rice grains.
- Cook cauliflower rice: Heat the remaining 1 tablespoon 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 remove the lid and cook another 5-10 minutes, stirring occasionally, until the cauliflower turns golden brown.
- Make vinaigrette: In a medium bowl, whisk together the almond butter, apple cider vinegar, agave or honey, curry powder, sriracha, melted coconut oil, and a pinch of salt. Adjust spice level to taste and set aside.
- Assemble salad: Add half of the cooked cauliflower rice into the bowl with the grilled sweet potatoes. Pour in the curry almond butter vinaigrette and mix thoroughly. Then add the remaining cauliflower rice, chopped cilantro, toasted slivered almonds, and golden raisins. Toss everything carefully to evenly distribute the dressing. Season with additional salt to taste.
Notes
- Make sure to slice sweet potatoes evenly to ensure uniform grilling.
- Raisins add a natural sweetness that balances the savory and spicy flavors.
- To toast almonds, dry roast them in a pan over medium heat until fragrant and golden brown, about 3-5 minutes.
- If you prefer less heat, reduce or omit the sriracha in the dressing.
- This salad can be served warm or at room temperature.
Keywords: grilled sweet potato salad, curry almond butter vinaigrette, cauliflower rice, healthy salad, vegetarian salad, grain-free salad, finger-friendly salad
