Love Vegan Soul Recipe
This Tandoori Roasted Sweet Potato Salad takes a familiar side dish to a whole new world of flavor. The textures are a perfect balance of creamy and crunchy and the flavors are savory, smoky, fresh and slightly sweet all at the same time.
INGREDIENTS
1 lb sweet potatoes, peeled and diced into approx. 1 inch cubes
1 tsp Tandoori seasoning - you can swap with curry seasoning if you prefer
1 Tbsp vegetable oil of choice - I prefer avocado or grapeseed oil
1/2 large red or yellow bell pepper, sliced
1/4 cup red onion, thinly sliced
1 large celery stalk, thinly sliced
1 scallion, thinly sliced
2 Tbsp cup vegan mayo
1 Tbsp brown or dijon mustard
1/2 lemon or lime, juiced
1/2 tsp sea salt
1 tsp ground ginger powder
1/2 tsp garlic powder
1/4 tsp ground turmeric
1 avocado, peeled, pitted and cubed (optional)
1/4 cup toasted cashew pieces
INSTRUCTIONS
Add diced sweet potatoes, oil, and Tandoori seasoning to a bowl and mix together until sweet potatoes are evenly coated in oil and spices. Place on a parchment lined baking sheet and roast in an oven preheated to 400 degrees F for 20 minutes. Alternatively, you can cook in an air fryer at 350 degrees F for 15 minutes.
While sweet potatoes are roasting, add vegan mayo, mustard, remaining spices, and lemon or lime juice to the same mixing bowl and whisk together until well combined. Add red onions, celery, bell pepper, and half of the sliced scallion, and mix into the dressing until evenly coated. Set in the refrigerator while the sweet potatoes finish cooking.
Allow sweet potatoes to cool for at least 15 minutes before adding to the mixing bowl and gently tossing with the dressing and vegetables until evenly mixed. To finish, top with toasted cashews, diced avocado, and remaining sliced scallion for garnish. You can serve right away, or allow it to chill in the refrigerator for a few hours to allow the flavors of the salad to fully develop.
Leftovers can be stored in an air-tight container in the refrigerator for up to a week.