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 Avocado

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This delicious Mexican Style Roasted Sweet Potato Salad has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:Under 650 caloriesWW ApprovedVeggie
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)

Green Pepper

1 unit(s)

Red Onion

2 unit(s)


1 unit(s)


1 unit(s)


1 bunch(es)


1 unit(s)

Baby Gem Lettuce

1 unit(s)


(ContainsCereals containing gluten)

50 grams

Greek Style Salad Cheese


Not included in your delivery

2 tbsp

Olive Oil for the Dressing

1 tsp

Sugar for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2392 kJ
Energy (kcal)572 kcal
Fat30.0 g
of which saturates9.0 g
Carbohydrate64 g
of which sugars16.0 g
Protein13 g
Salt1.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potato into 2cm chunks (no need to peel). Put the sweet potato chunks onto a large 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. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.


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. Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh onto a board and chop into 1cm chunks. Pop into a large bowl with all of the lime zest and juice. Add the olive oil for the dressing and sugar (see ingredients for both amounts).


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 baby gem, halve lengthways, then thinly slice widthways.


When the sweet potato has 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, pepper, red onion, croutons and baby gem into the bowl with the avocado. Mix well. Share between your bowls, then crumble over the Greek style salad cheese and sprinkle with the remaining coriander. Enjoy!