Sweet potato and avocado salad

By Elisa Booker

January 21, 2020

Very tasty as a side salad or add a few of your favourite ingredients to create a more substantial main meal. Original recipe from The Minimalist Baker.

  • Prep: 6 mins
  • Cook: 25 mins
  • Yields: 4 side salads



1 large sweet potato

1 tbsp oil

Pinch salt

1 avocado (cubed or sliced)

2 Tbsp seeds

5 cups of greens (I used rocket and babyleaf spinach)


2 Tbsp tahini

1 Tbsp lemon juice

1/2 Tbsp maple syrup

Pinch salt (to taste)

Water (to thin)


1Preheat oven to 180 degrees

2Slice sweet potato so roughly 1 inch wide / 1/4 inch thick

3Toss in oil, sprinkle with a pinch of salt and put in oven for 15 mins

4After 15 mins, toss pots and bake for another 5-10 mins until tender and golden

5Whilst sweet pots are cooking, combine ingredients for dressing and add water so it is thick but drizzleable - check taste and adjust flavour as needed

6Combine all salad ingredients and drizzle over dressing

7Sprinkle seeds and serve


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