Raunchy Sweet Potato Salad
- 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!
Calories: 519kcal | Carbohydrates: 54g | Protein: 8g | Fat: 33g | Saturated Fat: 5g | Sodium: 1285mg | Potassium: 1415mg | Fiber: 14g | Sugar: 11g | Vitamin A: 25135IU | Vitamin C: 53mg | Calcium: 89mg | Iron: 3mg