Kumara (Sweet Potato) Tandoori Salad

I'm really excited to share this recipe! Not only does it fall into the gluten free, vegan and clean diets...it tastes amazing! I've already made this a couple of times and I can't wait to make it again.

I love the complex combination of the sweet, sour and spicy flavors in this salad. Sweet potatoes and curry work so well together, and the acidity from the vinaigrette just balances all the flavors out.

Ingredients:

• 20 oz (2 medium) sweet potato, peeled and diced 1-inch cubes
• 2 tbsp coconut oil (or 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.