Food Yoga- Roasted Curry Potato Salad

This isn’t your grandma’s potato salad. Hey, don’t get me wrong- I love mayo. Alas, my booty doesn’t allow it very often. I’ve talked a lot about cutting carbs our of my life. It’s an affair that is hard to end (and quite frankly one of my most successful relationships, see: why I do yoga). But biking has taken over my life (in the best way possible).

It’s been a great addition to my yoga practice, but without carbs I’m crampy and crabby, a lethal combination to be sure. So I decided that once in a while I can splurge on carbs that are healthy yams, quinoa and beans. This potato salad has curry for a unique flavor and can be served warm or cold with lettuce added. I like it with lettuce because the cold lettuce, warm potatoes and honey mustard balsamic dressing- WOO HOO!!! I’m getting excited just typing it!!!

Ingredients 

(serves 4)

• 3-4 sweet potatoes cubed
• curry powder- I use a curry powder recipe that I’ve doctored up. I’ll include it, but those who really like curry know that it’s a personal experience. So I’m not here to mess with yours, but if you don’t care- use mine, because it’s awesome. Ok, onto the next thing.
• your favorite lettuce – 4 cups (I used a spring mix)
• salt – to taste
• olive oil spray – (use a mister, you can use real olive oil and cut down on calories if you don’t like the spray!)
• apples – 2 cups cubed (not to be a redundant but what I said about curry applies to apples so rewind and play that then, use what you like. Gala was on sale, so that’s what came home with me.)
• golden raisins  1/4 cup
• pistachios (optional) 1/4 cup crushed
• onion – thinly sliced
• broccoflower (or cauliflower, I was feeling daring so…) – 2 cups roughly chopped

Dressing

• honey 1 T
• dijon mustard 1T
• olive oil 1/4 cup
• balsamic vinegar 1/4 cup
• salt and pepper to taste

Preparation 

1. Pre-heat oven to 425
2. Coast the potatoes and broccoflower with the olive oil and toss with the curry powder
3. Spread the veggies evenly on an oiled cookie sheet
4. Bake for 25-30 minutes
5. Toss veggies with apples, lettuce, raisins and dressing