How can you make your salad hearty enough to be a main entrée? Spiralizing your vegetables is a great way to add texture, color and umph to your salad without all those extra calories! Sweet Potato has become my favorite spiralized vegetable, and I am using it in everything! It is really fun to create new recipes with, especially because I try to follow that “sweet & salty” rule and it turns out delish every time.
Sweet Potato Curry Salad
Serves: 2
Ingredients
- 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
Instructions
- 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).
- Once the Sweet Potato noodles and sauce are well combined, toss in the roasted corn cornels. Set aside.
- 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!).
- 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!
- Recommended Add on items: Grilled Chicken, Pork Carnitas or Cannellini Beans. Ya’ll need some protein! Also, Pomegranate seeds would pair nicely. ENJOY.
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