So I bought a box of sweet potatoes from the markets a couple of weeks ago. They’re still in great condition but it is taking me an eternity to eat all of them! I love them simply roasted, the flavour is phenomenal. To create a bit more depth and texture for my lunch today, I decided to incorporate my roasted spuddies into a salad. This also comes in handy when it’s grocery day and you’re left with the bare minimum in your fridge…half a tomato, leftover rocket, half an avocado that I had forgotten about until this morning… You catch my drift. Obviously you can make this anytime of the week and not just when you’re fridge is looking bare. This salad has no dressing and I find that it doesn’t need it as the flavours all marry together quite nicely without the extra liquid element! If you’re looking for salad inspo, try this one out
Roasted Sweet Potato Salad
What you’re going to need
1 small sweet potato, peeled and sliced 0.5cm thick
generous handful rocket
1 tomato, sliced then quartered
1/2 avocado mashed (save washing up by mashing the avocado whilst it’s still in the skin with a fork)
handful walnuts (or any nut of choice)
10 basil leaves, chopped finely
drizzle olive oil
sprinkle sea salt
1. Preheat oven to 200 degrees Celcius
2. Place your sweet potato on a lined baking tray. Lightly drizzle some olive oil and a sprinkle of salt. Bake for about 15 minutes
3. Whilst the potatoes are cooking, you can combine all the other ingredients except the avocado and basil.
4. When the potatoes are ready, add them to the rest of the ingredients. Top with a heaped spoon of mashed avo and garnish with the basil.
Clean and simple