Grilled Sweet Potato Salad With Curry Almond Butter Vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled sweet potatoes and cauliflower tossed with arugula, almonds, and raisins, then dressed in a curry almond butter vinaigrette. Vibrant and satisfying, this vegan salad celebrates summer produce.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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)
- 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
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 264mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 334mg
- Calcium
- 52mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 264MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.