Sweet potato and avocado salad

AuthorElisa Booker
RatingDifficultyBeginner

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.

Yields4 Servings
Prep Time6 minsCook Time25 minsTotal Time31 mins

Salad
 1 Large sweet potato
 1 tbsp Oil
 Pinch salt
 1 Avocado (cubed or sliced)
 2 tbsp Seeds
 5 cups Greens (I used rocket and babyleaf spinach)
Dressing
 2 tbsp Tahini
 1 tbsp Lemon juice
 ½ tbsp Maple syrup
 Pinch salt (to taste)
 Water (to thin)

1

Preheat oven to 180 degrees

2

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

3

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

4

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

5

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

6

Combine all salad ingredients and drizzle over dressing

7

Sprinkle seeds and serve

Ingredients

Salad
 1 Large sweet potato
 1 tbsp Oil
 Pinch salt
 1 Avocado (cubed or sliced)
 2 tbsp Seeds
 5 cups Greens (I used rocket and babyleaf spinach)
Dressing
 2 tbsp Tahini
 1 tbsp Lemon juice
 ½ tbsp Maple syrup
 Pinch salt (to taste)
 Water (to thin)

Directions

1

Preheat oven to 180 degrees

2

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

3

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

4

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

5

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

6

Combine all salad ingredients and drizzle over dressing

7

Sprinkle seeds and serve

Sweet potato and avocado salad

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