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.