Tigernut-Crusted Salad Bowl

Tigernut-Crusted Salad Bowl

Prep: 20 mins Cook: 25 mins Serves: 2

Ingredients

  • 1 large sweet potato (peeled and cut into 1-inch cubes)
  • 1/2 cup tigernuts (finely chopped)
  • 2 tbsp arrowroot powder (thickening agent)
  • 1 tsp dried oregano (Italian blend preferred)
  • 1/2 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 3 tbsp avocado oil (divided)
  • 4 cups mixed greens (spring mix or baby kale)
  • 1 medium cucumber (diced)
  • 4-5 radishes (thinly sliced)
  • 1 ripe avocado (sliced)
  • 1/4 small red onion (thinly sliced)
  • 3 tbsp extra virgin olive oil (cold-pressed)
  • 1 lemon (juiced (about 3 tbsp))
  • 2 tbsp fresh herbs (minced (parsley, chives, or dill))
  • 1 tsp maple syrup (optional)

Instructions

For the Tigernut-Crusted Sweet Potatoes:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

  2. In a small food processor or using a knife, finely chop the tigernuts until they resemble coarse breadcrumbs.

  3. In a medium bowl, mix together the chopped tigernuts, arrowroot powder, dried oregano, dried thyme, garlic powder, and sea salt.

  4. Place the sweet potato cubes in a separate bowl and drizzle with 1 tablespoon of avocado oil. Toss to coat evenly.

  5. Working in batches, dredge the sweet potato cubes in the tigernut mixture, pressing gently to adhere.

  6. Place the coated sweet potato cubes on the prepared baking sheet, spacing them evenly.

  7. Drizzle with 1 more tablespoon of avocado oil.

  8. Bake for 20-25 minutes, flipping halfway through, until the sweet potatoes are tender and the coating is golden brown and crispy.

For the Lemon Herb Dressing:

  1. In a small bowl, whisk together olive oil, lemon juice, minced fresh herbs, and maple syrup (if using).

  2. Season with salt to taste.

For the Salad Bowl:

  1. Divide the mixed greens between two serving bowls.

  2. Arrange cucumber, radishes, red onion, and avocado slices over the greens.

  3. Once the sweet potatoes are cooked, let them cool slightly, then place on top of the salad.

  4. Drizzle with the lemon herb dressing.

  5. Optional: Garnish with additional fresh herbs or a sprinkle of chopped tigernuts for extra crunch.

Notes

This hearty salad bowl features sweet potato cubes coated in a tigernut crust for a satisfying crunch. The combination of roasted sweet potatoes with fresh, crisp vegetables creates a perfect balance of flavors and textures. The simple lemon vinaigrette brings everything together with a bright, zesty finish. This salad works great as a lunch or light dinner and can be customized with whatever vegetables you have on hand.