Description
This roasted sweet potato salad with pickled red onions and coriander can be served as a side dish with your favorite protein main. It’s great for a barbecue meal or to bring to a picnic and is gluten-free, paleo and vegan-friendly.
Ingredients
2 medium sweet potatoes, peeled and cut into thick circles
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon cumin powder
For pickled onions
1 medium red onion, sliced into thin circles
1/4 cup red wine or white wine vinegar or apple cider vinegar
1/4 cup water
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon honey or another sweetener
1/2 teaspoon sea salt
A generous pinch of pepper (optional)
To finish: 1/4 cup fresh coriander leaves
Instructions
- Preheat the oven to 200 C / 400 F.
- Toss sweet potato slices in olive oil, salt, pepper and spices.
- Place a piece of baking/parchment paper on a flat baking tray or grease the tray directly. Make sure to leave a little bit of space between the potato pieces so that the hot air can circulate around them. Pop in the oven for 20-25 minutes.
- Pan-frying: You can also heat a large frying pan over medium heat and cook the potato slices in a little olive oil or coconut oil for 5-6 minutes on each side, until soft when poked with a fork. You can cover the pan with a lid for half that time to speed up the cooking process.
- In the meantime, slice the onion into thin circles and rinse under cold water. Combine in a bowl with vinegar, water, olive oil, mustard, honey (if using) and salt. Set aside but give them a stir/turn them over in the marinade every 5 minutes or so.
- Once potatoes are done, remove them from the oven and transfer to a platter or to a bowl. Top with the onions and drizzle some of the pickling marinade on top as you would with a dressing. Finish with a little fresh coriander and another sprinkle of sea salt.
Notes
For AIP: omit paprika and cumin spices
Nutrition
- Serving Size: A quarter of the salad
- Calories: 201
- Sugar: 5.5 g
- Sodium: 943.4 mg
- Fat: 14.2 g
- Saturated Fat: 2 g
- Carbohydrates: 18.2 g
- Fiber: 2.7 g
- Protein: 1.5 g
- Cholesterol: 0 mg
Keywords: Sweet Potatoes, Onions, Salad, Gluten-free, Vegan, Vegetarian, Paleo, Whole30