Sweet Potato Salad With Pickled Onions & Coriander

🧂 Ingredients

• 2 medium sweet potatoes

  peeled and cut into thick circles
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin powder
• 1 medium red onion

  sliced into thin circles
• 1/4 cup red wine vinegar

  or white wine vinegar, apple cider vinegar
• 1/4 cup water
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey

  or another sweetener
• 1/2 teaspoon sea salt
• A generous pinch of pepper

  optional
• To finish: 1/4 cup fresh coriander leaves

Instructions

• 1 Preheat the oven to 200 C / 400 F.
• 2 Toss sweet potato slices in olive oil, salt, pepper and spices.
• 3 Place a piece of baking/parchment paper on a flat baking tray or grease the tray
  directly. Make sure to leave a little bit of space between the potato pieces so
  that the hot air can circulate around them. Pop in the oven for 20-25 minutes.
• 4 Pan-frying:
  
  You can also heat a large frying pan over medium heat and cook the potato slices
  in a little olive oil or coconut oil for 5-6 minutes on each side, until soft
  when poked with a fork. You can cover the pan with a lid for half that time to
  speed up the cooking process.
• 5 In the meantime, slice the onion into thin circles and rinse under cold water.
  Combine in a bowl with vinegar, water, olive oil, mustard, honey (if using) and
  salt. Set aside but give them a stir/turn them over in the marinade every 5
  minutes or so.
• 6 Once potatoes are done, remove them from the oven and transfer to a platter or
  to a bowl. Top with the onions and drizzle some of the pickling marinade on top
  as you would with a dressing. Finish with a little fresh coriander and another
  sprinkle of sea salt.

Nutrition Info