Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
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

Description

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

Scale

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


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

Keywords: Sweet Potatoes, Onions, Salad, Gluten-free, Vegan, Vegetarian, Paleo, Whole30

33 Shares
Share via
Copy link
Powered by Social Snap