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Sweet potato salad with pickled onions

Sweet Potato Salad With Pickled Onions & Coriander

  • Author: Irena Macri
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Side
  • Method: Baking
  • Cuisine: Modern Australian
  • Diet: Gluten Free


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.



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


  • 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.


For AIP: omit paprika and cumin spices


  • 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

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