Sweet Potato and Avocado Salad

Enjoy tender roasted sweet potato tossed with fresh avocado, black beans and rocket.
20 min prep
30 min cook
6 serves
2.2 serves of veg
  • 2 medium sweet potatoes (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*

*For gluten free: check the products are ‘gluten free’.

  1. Pre-heat oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper.
  2. Chop the sweet potato into wedges. Place the sweet potato and 1 tablespoon of the olive oil on the tray, season with pepper and gently toss to coat.
  3. Roast for 25-30 minutes or until golden with crisp edges. Remove and set aside to cool.
  4. To make dressing: In a small bowl, whisk together the remaining 1.5 tablespoons of olive oil, red wine vinegar and mustard to combine.
  5. Place the rocket in a large salad bowl, layer with the cooked sweet potato, black beans, avocado and pepitas. Toss to combine.
  6. Pour the dressing over the salad and toss to combine. Serve immediately or refrigerate until ready to serve.

Serving suggestion: Sweet potato can also be swapped for other vegetables you may have on hand, such as pumpkin.

Storage: This salad can be stored covered in the fridge for up to 1 day, though the texture of the sweet potato may become soggy over time. If you’d like to prepare it ahead of time, store the rocket mix, sweet potato mix, and dressing separately in the fridge for up to 3 days. Combine them immediately before serving to maintain the best texture and freshness.

Kids in the kitchen tips: Depending on your child’s age and skill, they can help assemble the salad ingredients in step 4, ready for the sweet potato to be added, and prepare the dressing.

Important

When preparing this recipe:

  • Double check the food label ingredient list for any allergens each time you purchase it.
  • Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.

Nutritional Facts

Serving size: 263g Per serving Per 100g
Energy (kJ) 1274 485
Fat (g) 16.3 6.2
Saturated fat (g) 2.8 1.1
Carbohydrates (g) 26.4 10.0
Sugars (g) 8.4 3.2
Fibre (g) 10.1 3.8
Protein (g) 8.6 3.3
Sodium (mg) 104 39.5

Acknowledgement

Health and Wellbeing Queensland

Healthy Eating

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