Curry Sweet Potatoes with Broccoli and Cashews

 

 
Author: Livvy @ 86 Lemons
Recipe type: Side Dish, Salad
Cuisine: Vegan, Gluten-Free, American, Indian
Serves: 10-12 side servings
 
Ingredients

• 4 medium sweet potatoes, peeled and cut into 1" cubes
• 3 cups broccoli florets (about 1 head)
• 1 red bell pepper, finely chopped (about ¾ cup)
• 5 celery stalks, cut in half lengthwise and chopped
• ½ cup raisins
• 1 cup cashews pieces/halves
• ¼ cup cilantro, finely chopped
• ½ cup vegan mayonnaise
• 1 Tbsp curry powder
• 2 tsp cumin
• ¼ tsp cayenne pepper (optional)
• ½ tsp salt
• 1 Tbsp olive oil
• 1 Tbsp water
• (optional) large curly lettuce leaves for garnish

Instructions

1. Add cubed sweet potatoes to a large pot, cover with water and bring to a boil over high heat. Reduce heat to a simmer and cook until potatoes are fork tender (about 5 minutes). Do not overcook potatoes or they will lose their shape. Drain and set aside.
2. Steam broccoli florets until tender-crisp.
3. Add potatoes, broccoli, red pepper, celery, raisins cashews and cilantro to a large bowl; gently fold to combine.
4. In a small bowl, combine vegan mayonnaise, curry, cumin, cayenne pepper and salt. Add olive oil; stir to incorporate. Add water; stir to incorporate. Add to sweet potato mixture and gently fold to combine all ingredients. May be served warm, room temperature or chilled. Plate individual servings on a single large curly lettuce leaf if desi

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http://86lemons.com/curry-sweet-potatoes-broccoli-cashews/