Discover a delightful fusion of flavors with our Kumara Sweet Potato Tandoori Salad! This vibrant dish combines the earthy sweetness of roasted kumara with the bold spices of tandoori, creating a salad that's not only delicious but also visually stunning. Perfect for a light lunch or as a side at your next gathering, this recipe is sure to impress your guests and tantalize your taste buds. With just 50 minutes from prep to plate, you’ll be savoring this exotic Indian-inspired salad in no time. Ready to elevate your salad game? Let’s dive into the recipe!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 medium kumara (sweet potatoes), diced
- 2 tbsp tandoori spice mix
- 1 tbsp olive oil
- 4 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup yogurt
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your kumara sweet potatoes roast evenly and develop a nice caramelization.
- While the oven is heating, prepare the kumara. Peel the sweet potatoes if desired, then dice them into bite-sized cubes. Aim for uniform sizes to ensure even cooking.
- In a large mixing bowl, combine the diced kumara with the tandoori spice mix and olive oil. Toss well until the sweet potatoes are evenly coated with the spice mix and oil.
- Spread the seasoned kumara in a single layer on a baking sheet lined with parchment paper. This will help prevent sticking and make cleanup easier.
- Place the baking sheet in the preheated oven and roast the kumara for about 25-30 minutes, or until they are tender and slightly caramelized. Stir halfway through to ensure even roasting.
- While the kumara is roasting, prepare the salad base. In a large salad bowl, add the mixed greens, halved cherry tomatoes, and thinly sliced red onion. Toss gently to combine.
- Once the kumara is done roasting, remove it from the oven and let it cool for a few minutes. This will prevent wilting the greens when combined.
- Add the roasted kumara to the salad bowl with the mixed greens, tomatoes, and onions. Gently toss everything together to combine the ingredients without bruising the greens.
- In a small bowl, whisk together the yogurt with a pinch of salt and pepper to taste. This will serve as a creamy dressing for the salad.
- Drizzle the yogurt dressing over the salad and toss lightly to coat the ingredients evenly. Adjust seasoning if necessary.
- Garnish the salad with fresh cilantro leaves for added flavor and a pop of color.
- Serve the Kumara Sweet Potato Tandoori Salad warm or at room temperature, and enjoy this vibrant and flavorful dish!
Tips
- Uniform Sizing: When dicing your kumara, aim for uniform pieces to ensure they roast evenly. This will help achieve that perfect caramelization and tenderness.
- Spice it Up: Feel free to adjust the amount of tandoori spice mix according to your taste preference. If you love heat, add a pinch of cayenne or chili powder for an extra kick!
- Roasting Technique: Stir the kumara halfway through roasting to promote even cooking and caramelization. This simple step can make a big difference in flavor.
- Cooling Time: Let the roasted kumara cool slightly before adding it to the salad. This prevents wilting the greens and keeps your salad looking fresh and appealing.
- Yogurt Dressing: For a creamier dressing, consider adding a splash of lemon juice or a teaspoon of honey to the yogurt mixture. This will enhance the flavors and balance the spices beautifully.
- Serving Suggestions: This salad can be enjoyed warm or at room temperature, making it a versatile dish for any occasion. Pair it with grilled chicken or chickpeas for added protein!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 5g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 5mg
