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Raunchy Sweet Potato Salad
This sweet potato salad takes lunch to a whole new level – make your lunchbox proud again!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
- 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 pepper
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.
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.
Season with salt, pepper and a little more olive oil.
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!
Jansen’s pro tip
Bake the sweet potato the night before so you can take the salad with you to work. When it’s cold, place it in a sealable lunch box or jar and add the lime juice, zest and olive oil.
After that add the avocado, tomatoes - make sure they’re covered in lime juice, too. Finally, add the nuts and salad. Seal and take!
Please note that we don't count olive oil, salt and pepper (and a couple of other ingredients) in the 'Six' as we assume most people have an adequate supply at home already.
Calories: 484kcal | Carbohydrates: 46g | Protein: 7g | Fat: 33g | Saturated Fat: 4g | Sodium: 1263mg | Potassium: 1279mg | Fiber: 12g | Sugar: 9g | Vitamin A: 19460IU | Vitamin C: 51.6mg | Calcium: 77mg | Iron: 3mg