Sweet Potato Curry Salad
Serves: 2
  • 1 Sweet Potato, peeled & spiralized
  • ½ cup Madras Curry Sauce
  • 1 ear of Corn, roasted & shaved off the cobb
  • 1 Avocado, sliced
  • 2 Radishes, sliced
  • 2 tbsp Hemp Hearts
  • ½ cup Cashew Cream (recipe on blog)
  • 6 sprigs Parsley, chopped
  • 4 cups Kale
  1. After spiralizing the Sweet Potato, mix together in a large bowl with Madras Curry Sauce. (Yes, you can make your own curry sauce, but I do not keep all those specialty herbs in my pantry at all times… so I opt for a premade store bought curry sauce in this recipe).
  2. Once the Sweet Potato noodles and sauce are well combined, toss in the roasted corn cornels. Set aside.
  3. Divide the Kale evenly among two plates, then top with the Sweet Potato noodles (or as I like to call them… Poodles! Get it? Potato + Noodle = Poodles!).
  4. To finish your dish, top with Avocado, Radish, Hemp Hearts, Cashew Cream and Parsley. Voila! You now have a spectacular, healthy, salad that is oh so good!
  5. Recommended Add on items: Grilled Chicken, Pork Carnitas or Cannellini Beans. Ya’ll need some protein! Also, Pomegranate seeds would pair nicely. ENJOY.
Recipe by Slice of Jess at https://sliceofjess.com/sweet-potato-curry-salad/