Roasted Sweet Potato Salad with a Creamy Turmeric Dressing

Turmeric is so good for you. It’s anti-inflammatory and is packed full of manganese, iron, vitamin B6, fiber and potassium. Scientists believe that Turmeric wards of Alzheimer’s disease, prevents cancer, reduces risk of heart attacks and strokes, flights colds and flu, helps digestion and weight loss and can help people with diabetes. But unless you eat Indian food regularly, you probably don’t include this ingredient in many of your daily meals. This little salad dressing is creamy, raw and can be paired with almost anything. Hope you like it!

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Roasted Sweet potato, Purple Carrot, Red Cabbage, Kale and Spinach Salad with a Creamy Turmeric (vegan, gluten free, soy free, nut free)

Ingredients:

6 small sweet potatoes

olive oil

sea salt to taste

3-4 purple carrots

1/4 red cabbage

2 cups baby/other kale

2 cups baby spinach

1 cup Creamy Turmeric Dressing (below)

1-2 tablespoons roasted black sesame seeds.

Method:

1. Preheat the oven to 180 degrees.

2. Chop sweet potatoes in round pieces and toss in a mixing bowl with olive oil and sea salt. Then bake for 30 mins or until cooked. Turn once while cooking.

3. Grate the purple carrots and cabbage. Massage the kale with sea salt and chop the baby spinach.

4. Combine all the salad ingredients in a mixing bowl.

5. Serve salad topped with roasted sweet potato, drizzle Creamy Turmeric Dressing and top with some black sesame seeds

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Creamy Turmeric Dressing (vegan, raw, gluten free, soy free, nut free)

Ingredients:

1/2 medium avocado

2 tablespoons lemon juice

1 teaspoon crushed ginger

2 tablespoons turmeric

couple pinches ground cayenne pepper

1 teaspoon agave (more to taste)

4-5 tablespoons extra virgin olive oil

4 tablespoons filtered water

sea salt to taste

Method:

1. Add in the ingredients in to a processor/mixer. Mix until you have a delicious creamy dressing.

2. Serve topped with black roasted sesame seeds and top on a fresh salad or roasted vegetables.

*About 1 cup

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19 thoughts on “Roasted Sweet Potato Salad with a Creamy Turmeric Dressing

  1. this is so colourful and good and healthy… and I bet beyond delicious.

    + for me personally: finally a way to force down avocado 😀

      • *taking notes* yes, I bet it will be amazing 🙂 actually, I can enjoy guacamole if it’s well done. probably I dislike avocados because it’s quite hard to get decent ones here (berlin).

      • you do find them, but they’re small and hard, like pertified pears 🙂 taste like fatty cucumber. yikes.

  2. Great looking dressing! Turmeric is a wonderful spice. It has so many benefits, as you mentioned, and it gives dishes a beautiful colour. We do eat a lot of turmeric in our house ever since our 10 year-old was diagnosed with JRA (juvenile idiopathic arthritis). I’ll be adding your dressing to our list!

  3. i’ve tried making dressings with avocado before and i find it turns out a bit too thick/creamy! i wonder if reducing the avocado and replacing with a bit more oil would help? or if i could leave it out? this looks great either way! cheers!

    • I found that the after I added the oil and water it did thin out a fair bit. I wasn’t intending to add so much but it was way to thick before and didn’t yield enough. I had a bad experience trying to make an avocado pasta sauce so i know what you mean. With this dressing you won’t even know its in there 🙂 You could try without but I recommend add some pine nuts or nut butter make it a little bit creamy.

  4. Mmm … this looks yummy! I love turmeric and put it in just about everything. I’m always on the lookout for new ways to use it and this dressing sounds lovely! Thanks, as always, for sharing such yummy recipes!

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