GORDON RAMSAY RECIPES

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
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 1/2 cups • Old Points: 5 pts • Points+: 7 pts
Calories: 223 • Fat: 14 g • Protein: 3 g • Carb: 24 g • Fiber: 4 g • Sugar: 2 g
Sodium: 756 mg

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 (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

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.

Baked sweet potato wedges topped with my favorite nacho toppings – these are dangerously good!!

Irish nachos are basically loaded nachos made with french fries in place of the tortilla chips. I was really in the mood for them after my husband kept talking about this pub he used to go to that made the best Irish nachos. My wheels started turning and I knew I had to make them healthier.

Sweet potatoes to the rescue! Sweet potatoes are an excellent source of vitamin A, and the sweet flesh is perfect paired with savory-spicy seasonings. I find cutting them into wedges helps keep them sturdier than cutting them into thin fries and it’s quicker to cut. I used a full fat sharp Cheddar from Cabot with a combination of light Pepper Jack cheese to give it a little spice. I think these make a great lunch or could be fun football food this weekend. Top them with anything you like, pico de gallo could also be fun.

Sweet Potato Irish Nachos
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 sweet potato w/ toppings • Old Points: 4 pts • Points+: 6 pts
Calories: 227 • Fat: 9 g • Carb: 28 g • Fiber: 5 g • Protein: 9 g • Sugar: 10 g
Cholesterol: 10 mg • Sodium: 189 (without salt)

Ingredients:

For the Potatoes:

cooking spray
4 medium (about 7 oz each) sweet potatoes, skin on
1 tbsp olive oil
1 1/2 tsp paprika
pinch cayenne pepper
1 tsp garlic powder
Coarse salt and fresh-cracked pepper

For topping:

1/2 bell pepper, sliced thin
1/3 cup sharp shredded cheddar cheese (I used Cabot)
1/2 cup Pepper Jack light cheese
1 medium scallion, chopped
pickled jalapeño slices
4 tbsp tomato, diced small
1 tbsp chopped cilantrosliced black olives, optional
salsa, for dipping

Directions:

Heat the oven to 425°F. Lightly spray a baking sheet with oil.

Cut the sweet potatoes in half, the place the cut side down on a cutting board and carefully cut each half into 3 equal sized wedges. This will give you 24 wedges total.

In a large bowl, combine potatoes and oil; toss well. Season with paprika, cayenne, garlic powder, salt and pepper and toss to coat.

Place potatoes in a single layer on the baking sheets and bake in the center of the oven, uncovered for about 9 to 10 minutes on each side.

Remove from oven and place fries into four small oven-safe dishes (or one large dish for sharing), top with bell peppers, cheddar and jack cheese and return to oven for about 2 minutes, or until the cheese melts. Finish with scallions, jalapeño, tomato, cilantro and black olives. Serve with salsa on the side.

Tag: sweet potato

Kumara (Sweet Potato) Tandoori Salad

Sweet Potato Irish Nachos