Kumara (Sweet Potato) Tandoori Salad

Roasted sweet potatoes, seasoned with curry and spices, then tossed with bell peppers, baby spinach and a flavorful vinaigrette.

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.

I was asked to lighten this recipe from a missionary working in Ecuador. Her mission there is to help teach women how to eat healthier and lose weight, and she’s been translating my recipes for them and showing them how to change the way they cook. I was so touched by this because I love giving back, so I was happy to play around with this recipe. I did some research and found in New Zealand, sweet potato are known as “Kumara”, so I’m guessing the origins of this recipe came from there.

I couldn’t have been happier with the results, the flavors were wonderful, and I will absolutely be making this again and again.  This salad meets so many diet restrictions, perfect if you want to enjoy a Meatless Monday dish, but also gluten-free, to vegan, paleo, clean-eating, and more!

Kumara (Sweet Potato) Tandoori Salad
Servings: 4 • Size: 1 1/2 cups • Old Points: 5 pts • Points+: 7 pts
Calories: 223 • Fat: 14 g • Protein: 3 g • Carb: 24 gFiber: 4 g • Sugar: 2 g
Sodium: 756 mg


  • 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 (use honey for paleo)
  • 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 


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.

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