Raunchy Sweet Potato Salad
- Updated on Feb 13, 2019
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Sweet potato, avocado and cashews must have been the holy trinity of vegetarian cuisine in recent years. And rightfully so! You can create many beautiful dishes with these ingredients.
They work perfectly together as you’ll see once you’ve tried our new beauty – this Raunchy Sweet Potato Salad!
We’ve kept things even more simple than usual by getting back to our “maximum six ingredients” approach that you might already know from our last book Breakfast in Six.
Six ingredients is all you need
On top, this Sweet Potato Salad is crazily nutritious. That should seem pretty obvious in a recipe that includes sweet potato, nuts, avocado and tomatoes, though we feel compelled to point it out anyway.
Eating a balanced, well-thought out lunch isn’t always easy – time restrictions, complicated instructions and even a lack of new ideas just get in way.
But don’t blame yourself for something that’s probably not your fault! We’re all busy, whether it’s family, work or a host of other influences. That’s where recipes like the sweet potato salad come in.
So get them prepped, packed and then relax knowing that a nutritious, tasty lunch is waiting for you (and whoever else you decide to cook for!).
Yeeeees, we finally got it published!
Lots of testing, bouncing ideas back and forth and finding ways to keep things simple went into our new eBook Lunch in Six. As you might have guessed this Raunchy Sweet Potato Salad is one of them.
I know we all love to write our own reviews, but we think all of the recipes from Lunch in Six came out marvelously and are ideal for spicing up any lunch life. Have a look and check out Lunch in Six here!
Enjoy!
Ingredients
- 1 large sweet potato (ca. 14oz / 400g)
- 1 ripe avocado
- 10 cherry tomatoes
- 2 tbsp cashews
- 2 cups baby leaf salad (or your favourite mild salad)
- 1 lime (zest and juice)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Heat up the oven to 180°C/360°F.
- Cut the sweet potato into small cubes. Toss them in a bowl with ½ tsp salt and some of the olive oil, place them on a tray and put in the oven for about 25 minutes, until they’re soft.1 large sweet potato, 2 tbsp olive oil, 1 tsp salt
- Mash one half of the avocado, cut the other half into pieces. Cut the cherry tomatoes into quarters. Put it all in a bowl and add the lime zest and juice and cashews.1 ripe avocado, 10 cherry tomatoes, 1 lime, 2 tbsp cashews
- Season with salt, pepper and a little more olive oil.1 tsp salt, ½ tsp black pepper
- Let the sweet potato cool down a bit and add it to the bowl as well.
- Add the salad and give it a good toss. Ready!2 cups baby leaf salad
NOTES
Nutrition
Comments
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21 comments
Made this tonight and it was sooo good!! My husband and I both ate two bowls.
Woo! Glad you liked it, Deborah!! Yayy 🙂
What about it you don’t like avocado is there a recommended substitute?
Hey Kim! The first thought that jumped out at me would be rocket/arugula. I bet that would go great!
Hey Kim,
You could try a dollop of hummus (you can make homemade with or without tahini – just chickpeas, garlic and chickpeas) and/ or a couple of TBSP of back beans or kidney beans could work well too?
Why is this salad raunchy? Does it do something kinky in my lunch box or…?
Only one way to find out!
I’m a new subscriber who’s anxious to try your meal plan. I found you on a search for a vegetarian weight loss plan, and although the food looks absolutely delicious, I’m looking at the calories for each meal and it makes me nervous that I might gain instead of losing.
Can you ease my mind?
Hi Carolyn, thanks for downloading the meal plan! I can ease your mind, I’m sure you won’t have trouble gaining weight following the meal plan. The daily intake is roughly 1500 kcal, which is less what most women need on a daily basis. Buuuuut, to be super sure it makes sense to calculate your personal daily intake and then have another look again 🙂
Amazing test
This salad looks and sounds so lovely. And I love that’s it gut-friendly too!
What makes this so high in sodium? It doesn’t seem like you’re using a ton of salt.
Hiya Nicole, as far as I can see – it’s just the one tsp (divided in half for one serving). It looks about right – it shows how much we should watch our salt intake, really!
Amazing salad! Just fyi your calories are WAY off. 2tbsp of olive oil alone is 240 calories. Add the avocado and thats another 160 calories. So just those two ingredients (before the sweet potato) is 420 calories!
Hey Jordan, thanks! Really glad you enjoyed it. I’ve checked the nutri info and it seems to be spot on. The 519 calories is per serving, not for the entire recipe – I think that may have made it look off. Thanks again!
What do I do with the mashed avocado?
Good question! You put it together with cut avocado and cherry tomatoes into the bowl as described in step 3. At the end you mix everything up nicely. I’d say that mashed avocado gives additional creaminess to the salad 🙂
Thank you! I tried it today!
Ah cool!!! How did it taste to you? 🙂
Sadly, I’m allergic to cashews. Can you recommend a tasty substitute? Would peanuts or pecans work in this?
Peanuts would definitely be my choice! 2nd choice would be almonds 🙂
I hope you enjoy!