This Grilled Sweet Potato Salad With Curry Almond Butter Vinaigrette is the perfect side dish for summer.
The types of food I get most excited about are bold in flavor but approachable in preparation. And I’ve hit that exact sweet spot with this grilled sweet potato salad. You have smoky-sweet sweet potato slices doused in a creamy, spicy, almond-butter-based dressing. You get warm curry, tangy vinegar, and siracha zip in every single bite.
How, exactly, did I come up with this recipe? Well, one summer evening, I decided to toss some sweet potato slices on the grill, purely out of curiosity. I’m used to the subtle sweetness you get from baking sweet potatoes, but a little char brought new depth to those flavors. Next came the cauliflower rice for some texture and bulk, and then the dressing—the perfect combo of sweet, salty, spicy, and savory—and I knew I had a winning dish on my hands.
You can do a lot with this recipe. Meal prep it for the next few days’ worth of lunches, or enjoy it for dinner. You could also serve it as a side instead of a main; I’m a big fan of setting it out during the summer months when we already have the grill cranking.
Sweet potato for all seasons
Sweet potato is kind of a jack of all trades. Depending on how you cook it and how you season it, it can work well in a dish for just about any time of year. In this instance, the grilled sweet potato salad pairs perfectly with warm evenings and easy gatherings. If you have other grilled mains on the table, it’s a great way to tie those smoky flavors together throughout the meal.
It also looks bright, beautiful, and so inviting. They say we eat with our eyes first, and the orange potato, specks of golden raisins, and green cilantro draw you right in.
How do I store leftovers?
Store any leftover sweet potato salad in an airtight container in the fridge. It’ll keep for about 3 days. Dressing-soaked cauliflower can get soggy, so give it a good stir before eating.
Serving suggestions
While you’ve got the grill fired up, consider making some mains that would pair perfectly with this sweet potato salad. This Juicy Grilled Chicken Breast is one of my favorite simple dishes, but if you were craving seafood, I also love these Salmon Kabobs or this Orange-Lime Grilled Grouper. There’s always Grilled Tofu, if you’re plant-based.
Ingredients
For The 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
For The Dressing:
- 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 your grill to high heat and toss the sliced sweet potatoes with 1 tablespoon of the coconut oil in a large bowl.
- Place the potatoes on the grill and cook until they get grill marks and begin to go fork-tender. Flip and repeat on the other side. This takes about 2-4 minutes per side. Remove from the grill and place into a large bowl, covering to keep warm.
- While the potatoes cook, place the cauliflower into a large food processor and break down until it begins to look like rice.
- 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 the cauliflower feels tender. Then uncover the pan and cook an additional 5-10 minutes, or until the cauliflower is golden brown.
- Whisk all of the dressing ingredients together in a medium bowl, adjusting the sriracha to taste. Set aside.
- Add half the cauliflower rice into the bowl with the potatoes. Then, pour in the dressing and mix well. Add in the remaining cauliflower rice, the chopped cilantro, toasted almonds, and the golden raisins. Stir well to ensure the dressing is evenly distributed, and adjust salt to taste.
Tips & Notes:
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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