Salads abundant in beautiful colours really speak for themselves! This scrumptious salad offers a richness of colour and nutrition that includes plenty of beta carotene, quality and easily digestible carbohydrates and fibre to fuel and nourish your body with every mouthful.
Serves: 4
GF, V
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 3 medium (1kg) sweet potatoes, sliced into wedges
- 2 tbsp + ½ tsp extra-virgin olive oil
- 2 tsp sweet paprika
- Sea salt & black pepper
- ½ cup flaked coconut
- ½ tsp ground cinnamon
- Turmeric Dressing
- ¾ cup Greek or coconut yoghurt
- ¼ tsp ground turmeric
- 1 tbsp lemon juice
- ½ tbsp maple syrup
- Pinch chilli flakes
Method
- Heat oven to 180ºC and line large baking tray and smaller baking tray with greaseproof paper.
- Toss sweet potatoes with 2 tbsp extra-virgin olive oil, sweet paprika and a pinch of sea salt and pepper. Spread evenly over large baking tray and place in oven to cook for 30 mins.
- Toss flaked coconut with cinnamon and ½ teaspoon extra-virgin olive oil in small bowl. Five mins before sweet potatoes are ready, spread evenly over smaller baking tray and place in oven until golden.
- Whisk together ingredients for turmeric dressing in small bowl ready for serving.
- Once sweet potatoes and coconut are cooked, spread turmeric dressing around the base of serving bowl or platter, top with sweet potatoes, sprinkle with coconut and serve.
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