Go Back
+ servings

Raunchy Sweet Potato Salad

Course: Mains, Salads
Cuisine: Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2
Calories: 519kcal
Print Recipe


  • 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