Kumara (Sweet Potato) Tandoori Salad

I know it's been years since I've posted on the Cookery Nookery, but funemployment = cooking for/with people! I've tried some new recipes, made some old favorites, and this is the first one that is post-worthy. I made it for dinner with a friend, and it turned out great, and was super easy. Here it goes!

Kumara (Sweet Potato) Tandoori Salad
From Skinnytaste.com

Makes 4 servings

Ingredients:

• 20 oz (2 medium) sweet potato, peeled and diced 1-inch cubes
• 2 tbsp coconut oil (or olive oil) - I used olive oil
• 1 1/2 tablespoons apple cider vinegar 
• 1 tbsp brown sugar
• 1/2 tsp kosher salt
• 1 tsp cumin
• 1 tsp curry powder
• 1 red bell pepper, sliced in fine strips
• 1/4 small red onion, sliced fine
• 4 cups baby spinach

For the salad dressing:

• 2 tbsp olive oil
• 1 1/2 tablespoons apple cider vinegar 
• 1 tsp honey
• 1 tsp kosher salt
• 1 tsp cumin
• 1 tsp curry powder 

Directions:

Preheat the oven to 400°F.  Mix the sweet potato with 2 tbsp of oil, vinegar, brown sugar, salt, cumin and curry powder. Make sure the sweet potato is well coated, then them onto a large non-stick baking tray.

Bake 15-17 minutes, toss then bake for additional 15-17 minutes, or until cooked through.

While the sweet potato is cooking, mix the salad dressing together in a large bowl and add the onions.

Remove the roasted sweet potatoes from the oven and while still hot, toss them into the large bowl with the salad dressing and let them cool before tossing with the bell pepper and spinach.

Divide equally between 4 plates. Serve with Coconut Rice (recipe below)

Coconut Rice

Adapted from Sandra Lee (http://www.foodnetwork.com/recipes/semi-homemade-cooking-with-sandra-lee/coconut-rice-recipe/index.html)

Makes 4 servings

Ingredients

1 cup jasmine or basmati rice 
1/2 cup water 
3/4 cup canned light unsweetened coconut milk
1/2 teaspoon kosher salt

2/3 cup frozen peas, thawed

Cilantro

Directions

Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.

Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork, stir in peas and cilantro, and serve.