Mexican Style Roasted Sweet Potato Salad
with Garlic Croutons and Avocado
This delicious Mexican Style Roasted Sweet Potato Salad has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Sweet Potato
1
Mexican Style Spice Mix
1
Green Pepper
(May contain Celery)
1
Red Onion
2
Garlic Clove
1
Lime
1
Avocado
1
Coriander
1
Baby Gem Lettuce
1
Ciabatta
(Contains Cereals containing gluten May contain Cereals containing gluten)
50
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
2
Olive Oil for the Dressing
1
Sugar for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potato into 2cm chunks (no need to peel). Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with the Mexican style spice mix, salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Halve the pepper and discard the core and seeds. Slice into thin strips. Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Pop the pepper, red onion and half of the garlic onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Roast on the middle shelf of your oven until soft and slightly charred, 20-25 mins.
Zest and halve the lime. Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh onto a board and chop into 1cm chunks. Pop into a large bowl with all of the lime zest and juice. Add the olive oil for the dressing and sugar (see ingredients for both amounts).
Roughly chop the coriander (stalks and all). Pop half of the coriander into the bowl with the avocado and season with salt and pepper. Mix and set aside. Trim the baby gem, halve lengthways, then thinly slice widthways.
When the sweet potato has 5 mins of cooking time remaining, tear the ciabatta into 2cm chunks. Pop them into a bowl. Drizzle with oil, season with salt, pepper and the remaining garlic, toss to coat. Pop the croutons on top of the sweet potato and bake until golden, 4-5 mins.
When everything is ready, pop the roasted sweet potato, pepper, red onion, croutons and baby gem into the bowl with the avocado. Mix well. Share between your bowls, then crumble over the Greek style salad cheese and sprinkle with the remaining coriander. Enjoy!
