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Mexican Style Roasted Sweet Potato Salad

Mexican Style Roasted Sweet Potato Salad

with Garlic Croutons and Baby Gem
4.0(4.4K)
Michael Steadman
Michael SteadmanUpdated on March 29, 2026
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Calories
: 
722 kcal
Protein
: 
15.9g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Milk
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Sweet Potato

1 sachet(s)

Mexican Style Spice Mix

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

1 unit(s)

Red Onion

2 unit(s)

Garlic Clove

1 unit(s)

Lime

1 unit(s)

Baby Gem Lettuce

1 unit(s)

Avocado

1 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

15 grams

Honey

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

2 tbsp

Olive Oil for the Dressing

Energy (kcal)722 kcal
Energy (kJ)3022 kJ
Fat30.7 g
of which saturates8.3 g
Carbohydrate98.6 g
of which sugars32.5 g
Dietary Fibre17.2 g
Protein15.9 g
Salt1.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Garlic Press
•Zester
•Large Bowl

Instructions

PDF
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 them onto a large baking tray.

Drizzle with oil, sprinkle over the Mexican style spice mix, then season with salt and pepper. 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.

Bring on the Veg
2

Halve the bell 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 sliced pepper, onion and 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.

Get Prepped
3

While everything roasts, zest and halve the lime.

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

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board and chop into 1cm chunks.

 

Bake the Croutons
4

Tear the ciabatta into roughly 2cm chunks.

When the sweet potato has 10 mins remaining, remove the tray from the oven and add the croutons alongside. Drizzle with oil, season with salt and pepper, then toss to coat. Return the tray to the oven and bake on the top shelf until golden, 8-10 mins. 

 

Dress the Avocado
5

Meanwhile, pop the avocado chunks into a large bowl with the lime zest and juice, honey and olive oil for the dressing (see pantry for amount). TIP: If your honey has hardened, pop into a bowl of hot water for 1 min.

Season with salt and pepper and mix well.

Assemble and Serve
6

When everything's ready, add the roasted sweet potato, croutons, pepper, onion and sliced baby gem to the avocado bowl and toss to combine.

Share the salad between your bowls, then crumble over the Greek style salad cheese to finish.

Enjoy!

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