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 vinegar or white wine vinegar, 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
Calories: 245kcal | Carbohydrates: 28g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 952mg | Potassium: 448mg | Fiber: 4g | Sugar: 7g | Vitamin A: 16160IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 1mg
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