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Sweet potato and avocado salad
46 people liked
A simple, yet satisfying plant-based salad that works perfectly as a side or a well-balanced lunch. Enjoy tender roasted sweet potato tossed with fresh avocado, black beans and rocket.
6
Serves
0
Serves of Fruit
(Per Serve)
3.9
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- 2 medium sweet potato (roughly 500g)
- 2 ½ tbsp olive oil
- 3 cups rocket leaves
- 400g can black beans, rinsed and drained
- 1 large avocado, sliced
- ¼ cup pepitas
- 1 tbsp red wine vinegar
- 1 tsp wholegrain mustard
METHOD:
- Pre-heat oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper.
- Place the sweet potato and half the olive oil on the tray, season with cracked pepper and gently toss to coat.
- Roast for 25-30 minutes or until golden with crisp edges. Remove and set aside to cool.
- Place the rocket in a large salad bowl, layer with the cooked sweet potato, black beans, avocado and pepitas. Toss to combine.
- In a small bowl, whisk together the remaining olive oil, vinegar and mustard to combine. Pour the dressing over the salad and serve immediately.
RECIPE NOTES:
Feel free to swap the sweet potato for pumpkin instead, using roughly 500g of pumpkin.
NUTRITION: Per Serving
1060
kJ
14.7g
Fat
2.3g
Sat. Fat
19.7g
Carbs
5.1g
Sugars
7.9g
Fibre
8.3g
Protein
66mg
Sodium
NUTRITION: Per 100 grams
535
kJ
7.4g
Fat
1.2g
Sat. Fat
9.9g
Carbs
2.6g
Sugars
4.0g
Fibre
4.2g
Protein
34mg
Sodium
