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curried sweet potato salad
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4 from 1 vote

Curried Sweet Potato and Spinach Salad

This delicious and nutritious salad is a fantastic choice any time of the year.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dinner, Lunch, Salad
Cuisine: Universal
Keyword: Budget-Friendly, dairy-free, Gluten-Free, Paleo, Plant-Based, Quick and Easy, Vegetarian
Servings: 3 people
Calories: 180kcal
Author: Chef Nichole


  • 2 cups sweet potatoes diced small
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 4 cups baby spinach
  • 1 mango peeled cut into 1 inch strips
  • 1/2 cup cauliflower chopped into extra small florets
  • 1/4 cup red onion sliced thin
  • 1/4 cup raisins
  • 1/4 cup cilantro leaves fresh


  • Preheat oven to 425 degrees. Lightly spray a baking sheet with non-stick spray and set aside.
  • Toss the sweet potatoes with the curry, coriander, and turmeric. Bake for about 15 minutes or until soft and tender. Remove from the oven and let cool.
  • In a large bowl, combine the remaining ingredients and lightly toss. Divide into serving bowls and top with the cooled sweet potatoes. Serve and enjoy


Serving: 2cups | Calories: 180kcal | Carbohydrates: 43g | Protein: 4g | Fat: 1g | Sodium: 77mg | Fiber: 6g | Sugar: 23g |
SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4