HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Style Roasted Sweet Potato Salad
Mexican Style Roasted Sweet Potato Salad

Mexican Style Roasted Sweet Potato Salad

with Garlic Croutons and Feta

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This HelloFresh recipe of Mexican Style Roasted Sweet Potato Salad is packed full of tasty vegetables so why not try this delicious dinner to conveniently help with your five a day

Allergens:Cereals containing glutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Sweet Potato

1 sachet

Mexican Style Spice Mix

1 unit(s)

Bell Pepper

1 unit(s)

Red Onion

2 unit(s)


1 unit(s)


1 unit(s)


1 sachet


1 bunch(es)


1 unit(s)

Baby Gem Lettuce

1 unit(s)


(ContainsCereals containing gluten)

50 grams

Feta Cheese


Not included in your delivery

2 tbsp

Olive Oil for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2527 kJ
Energy (kcal)604 kcal
Fat31.0 g
of which saturates8.0 g
Carbohydrate70 g
of which sugars24.0 g
Protein14 g
Salt1.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Garlic Press
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the sweet potato into 2cm wide chunks (no need to peel). Put the sweet potato chunks onto a large, low-sided, baking tray. Drizzle with oil, season with the Mexican style spice mix, salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary - you want the potato nicely spread out.


Halve the pepper and discard the core and seeds. Slice into thin strips. Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Pop the pepper, red onion and half of the garlic onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Roast on the middle shelf of your oven until soft and slightly charred, 20-25 mins.


Zest and halve the lime. Slice lengthways into the avocado. Once you reach the stone, turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop the flesh and chop into 1cm chunks. Pop into a large bowl with all of the lime zest and juice. Add the honey and oil for the dressing (see ingredients for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.


Roughly chop the coriander (stalks and all). Pop half of the coriander into the bowl with the avocado and season with salt and pepper. Mix and set aside. Trim the root from the baby gem lettuce, halve lengthways, then thinly slice widthways.


When there are 5 mins of cooking time remaining, tear the ciabatta into 2cm chunks. Pop them into a bowl. Drizzle with oil, season with salt, pepper and the remaining garlic, toss to coat. Pop the croutons on top of the sweet potato and bake until golden, 4-5 mins.


When everything is ready, pop the roasted sweet potato, bell pepper, red onion, croutons and baby gem into the bowl with the avocado. Mix well. Share between your bowls, crumble over the feta and sprinkle over the remaining coriander. Enjoy!