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Indulge in the delightful flavors of roasted sweet potato salad with tangy pickled red onions and aromatic coriander (cilantro). This wholesome and layered salad is not only delicious but also fits perfectly into paleo, Whole30, vegan, and gluten-free diets. Pair it with your favorite protein for a complete and healthy meal.
This unique sweet potato recipe resembles a salad in a layered form, making it an excellent side dish to complement your main protein or enjoy on its own. Whether you’re attending a barbecue, picnic, or simply craving a nutritious dish, this salad is a versatile and flavorful option.
Sweet potatoes are seasoned with simple spices and can be either roasted or pan-fried, providing a perfect balance of flavors and textures. The quick-pickled red onions add a zesty and sharp contrast to the sweetness and tenderness of the potatoes. Finish off with a sprinkle of fresh coriander or basil for a burst of freshness. Inspired by Ottolenghi, this salad is a household favorite.
Preparing Roasted Sweet Potatoes
There are various methods to prepare sweet potatoes for this dish, such as cutting them into circles, cubes, or wedges. Drizzle with olive oil, season with salt, pepper, and spices like paprika, cumin, and onion powder. Roast or pan-fry the potatoes, ensuring they are evenly spaced on a flat tray to allow proper air circulation. Cooking time may vary based on size and shape.
Pickled Red Onions
For the pickled red onions, opt for small to medium-sized onions to ensure thin slices. Experiment with different vinegars to enhance the flavor profile, ranging from red or white vinegar to apple cider vinegar or balsamic. Marinate the onions for a desired level of tanginess, ideally around 20 minutes. You can also prepare a larger batch in advance and store them in the fridge.
Assembling The Salad
The pickled red onions serve as a flavorful dressing over the roasted sweet potatoes. Whether layered on a platter or tossed in a bowl, ensure to combine the ingredients just before serving to maintain the potatoes’ texture. Drizzle with the pickling marinade, garnish with fresh coriander, and a sprinkle of sea salt for a finishing touch.
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