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Roast sweet potato (kumara) and coriander salad

Serves: 8
Prep: 10
Cook: 30

    A warm and tasty salad high in fibre and low in saturated fat, makes it a healthy addition to any meal.


    • 2kg sweet potato (kumara), peeled and cubed
    • olive oil spray
    • ½ tsp salt (optional)
    • ½ cup fresh coriander leaves, chopped
    • 100g unsalted macadamia nuts, roasted
    • 1 ½ tbs balsamic vinegar
    • 1 tbs olive oil
    • 1 tsp sugar
    • 1 tsp soy sauce, salt reduced


    1. Lightly spray sweet potato (kumara) with oil and mix through salt. Place on a baking tray and roast in a hot oven, 200°C for 30 minutes or until golden.
    2. Combine dressing ingredients in a jar and shake well.
    3. Gently combine sweet potato (kumara), coriander, macadamia nuts and dressing in a salad bowl and serve immediately.


    • Macadamia nuts increase the fat content of this salad, however, they supply heart healthy monounsaturated fats, fibre and many vitamins and minerals.

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