HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Style Roasted Sweet Potato Salad With Bacon Lardons
Mexican Style Roasted Sweet Potato Salad with Bacon Lardons

Mexican Style Roasted Sweet Potato Salad with Bacon Lardons

with Garlic Croutons and Baby Gem

Custom recipe
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This Mexican Style Roasted Sweet Potato Salad with Bacon Lardons is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

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

2 unit(s)

Sweet Potato

1 sachet

Mexican Style Spice Mix

1 unit(s)

Bell Pepper

1 unit(s)

Red Onion

2 unit(s)

Garlic Clove

1 unit(s)


1 unit(s)


1 unit(s)

Baby Gem Lettuce

1 unit(s)


(ContainsCereals containing gluten)

50 grams

Greek Style Salad Cheese


90 grams

Bacon Lardons

Not included in your delivery

1 sachet


2 tbsp

Olive Oil for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3513 kJ
Energy (kcal)840 kcal
Fat39.5 g
of which saturates11.6 g
Carbohydrate99.7 g
of which sugars31.2 g
Protein21.3 g
Salt2.81 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Garlic Press
Instructionsarrow up iconarrow up icon
download icondownload icon

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.


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.


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, then chop into 1cm chunks.
Pop the avocado into a large bowl with 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.


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


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 and bacon lardons to the sweet potato tray and bake until golden, 4-5 mins.


When everything is ready, add the roasted sweet potato, pepper, onion, croutons, 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!