This sweet potato salad is warming, delicious, comforting and vegan too!!
The crunch from the freshly shredded coconut + coriander stalks, the warming Indian spices – coriander powder + ginger, and the tang from the lemon juice makes this one delicious salad that you will look forward to eating.
The inspiration for this salad comes from the Gujarathi dish – Oondhiya. While the traditional dish is mouth-watering-ly delicious, it is also a calorie bomb and carb overload when paired with chapathi. Isolate the fantastic flavors from oondhiyo, while using all your root vegetables makes this salad – easy, healthy and delicious.
Step by Step Pictures
Steam the veggies
Prepare the spices
Roast the cooked veggies in oil + high heat
Add the spices and stir
Serve with greens, avocado, soup, etc…
Recipe
Try this warming sweet potato salad roasted in Indian spices, coconut and coriander. The lemon juice at the end adds a nice tang. This salad is vegan, healthy and delicious.
- 1 cup Peeled and chopped sweet potatoes
- 1 cup Frozen Peas
- 1 cup Peeled and chopped Carrots
- 3/4 cup Peeled and chopped Purple Yam
- 1/2 cup Freshly grated coconut
- 1/2 cup Finely chopped fresh coriander (leaves and stalks)
- 1 tsp Finely grated ginger
- 1 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 1/2 tsp Lemon zest
- 1 tbsp sugar
- Juice of 1 lemon
- Salt and Pepper as desired
- 2 tbsp Oil (to roast veggies)
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Steam all vegetables for about 7 minutes (enough for a knife to go through)
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Assemble all spices together. In a pan heat about 2 tbsp of oil in high heat.
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Add steamed veggies and let it sizzle in hot oil for a few minutes, until a few veggies have a nice brown char. Stir gently and again let it stay in heat for a few minutes. Repeat until all parts of veggies have been exposed to high heat.
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All the while, heat should be high. Be near the stove. Do not let veggies burn, but be patient to get a good roast on the veggies.
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Now add the spices and give it a stir for just 1-2 minutes. Adjust lemon juice, salt and pepper to individual taste.
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Plate along with a green salad or a light lentil soup.
Conclusion
I made a simple green salad (wild greens with olive oil +lemon juice, S&P) on the side. I ended up mixing it with the root vegetables with this salad and I loved it. The freshness of the greens cut through the heaviness of the root vegetable.
The next day, I had just a little of the original sweet potato salad in my fridge. I reheated it and it was just as tasty. I sliced in some avocados on the side and it made a delicious, hearty breakfast as well.
I hope you give this salad a try. Use up those sweet potatoes still hanging out in that basket from few weeks ago. (I know it is still there…:))
Do you plan on trying this recipe? Or have you made it and wish to express your comments. Post your thoughts below….Have a great day!!
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