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.