Indian Roasted Sweet Potato and Puffed Rice Salad

with tamarind vinaigrette, cilantro, and watermelon radish

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Calories Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Roasted sweet potatoes and puffed rice are used to make this incredibly unique salad. Tamarind gives the vinaigrette a tart boost and watermelon radish brings crisp, vibrant, and delicious color to the plate.

In Your Box (serves 2)

  • 10 oz. Sweet Potato
  • 1 Watermelon Radish
  • 1 Lemon
  • 15½ oz. Canned Chickpeas
  • 3 Cilantro Sprigs
  • 1 Red Bell Pepper
  • 1 Red Onion
  • 2 fl. oz. Seasoned Rice Vinegar
  • 1 tsp. Home Chef Murmura Spice Blend
  • 1 cup Gluten-Free Indian Puffed Rice
  • 2 oz. Tamarind Concentrate

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    508
  • Carbohydrates
    104g
  • Fat
    4g
  • Protein
    15g
  • Sodium
    751mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Wire-Mesh Strainer
  • 1 Large Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Cut sweet potato into ¼" dice. Peel, trim, and halve watermelon radish. Slice halves very thinly. Zest lemon, halve, and juice. Drain and rinse chickpeas. Stem cilantro and mince stems. Stem, seed, and thinly slice red bell pepper (julienne). Peel and halve onion. Slice halves thinly.

  • 2

    Roast the Sweet Potato

    Place sweet potato on prepared baking sheet. Drizzle with 2 tsp. olive oil, season with a pinch of salt and pepper, and toss to coat completely. Roast 10-12 minutes, or until sweet potato is fork-tender. Remove from oven and set aside.

  • 3

    Pickle the Red Onion

    Combine red onions and seasoned rice vinegar in a mixing bowl. Stir, then marinate at least 10 minutes. Drain in a wire-mesh strainer, reserving 2 Tbsp. pickling liquid in mixing bowl.

  • 4

    Toast the Rice

    Place a large pan over medium heat. Add 1 Tbsp. olive oil and murmura spice blend. Add puffed rice and toast 3-4 minutes, stirring constantly, until lightly browned. Remove from pan and set aside.

  • 5

    Make the Salad

    In mixing bowl containing pickling liquid, whisk together minced cilantro stems, 3 Tbsp. lemon juice, 1 Tbsp. olive oil, tamarind concentrate, ½ tsp. salt, and a pinch of pepper to taste. Add sweet potato, chickpeas, red pepper, half the puffed rice, and watermelon radish to vinaigrette. Toss to coat.

  • 6

    Plate the Dish

    Divide salad between two plates. Garnish salad with pickled onions, remaining puffed rice, and cilantro leaves.

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