Mexican Style Roasted Sweet Potato Salad
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Mexican Style Roasted Sweet Potato Salad

Mexican Style Roasted Sweet Potato Salad

with Garlic Croutons and Baby Gem

Our Mexican Style Roasted Sweet Potato Salad is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
Allergens:
Cereals containing gluten
Milk

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 war 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
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

2

Sweet Potato

1

Mexican Style Spice Mix

1

Bell Pepper

(May contain Celery)

1

Red Onion

2

Garlic Clove

1

Lime

1

Avocado

15

Honey

1

Baby Gem Lettuce

1

Ciabatta

(Contains Cereals containing gluten May contain Cereals containing gluten)

50

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

2

Olive Oil for the Dressing

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Nutritional information

Energy (kcal)727 kcal
Energy (kJ)3040 kJ
Fat30.7 g
of which saturates8.2 g
Carbohydrate99.3 g
of which sugars31.3 g
Protein14.2 g
Salt1.63 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Bowl
Zester

Instructions

Roast the Sweet Potato
1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potato into 2cm chunks (no need to peel). Pop 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.

Start the Prep
2

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, onion and half the garlic onto another 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.

Avocado Time
3

While everything roasts, 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 the avocado into a large bowl with the lime zest, juice, honey and olive oil for the dressing (see ingredients for amount). TIP: If your honey has hardened, pop into a bowl of hot water for 1 min.
Season with salt and pepper, then set aside.

Bring on the Baby Gem
4

Trim the baby gem, halve lengthways, then thinly slice widthways.

Bake the Croutons
5

When 5 mins of cooking time remain, tear the ciabatta into 2cm chunks and pop into another bowl.
Drizzle with oil, then season with salt, pepper and the remaining garlic. Toss to coat.
Add the croutons to the sweet potato tray and bake until golden, 4-5 mins.

Assemble and Serve
6

When everything is ready, add the roasted sweet potato, pepper, onion, croutons and sliced baby gem into the avocado bowl and mix well.
Share the salad between your bowls, then crumble over the Greek style salad cheese to finish. Enjoy!