Warm Cajun Spiced Sweet Potato Salad
with Avocado and Yoghurt
- Cereals containing gluten
- Sulphites
- Milk
- May contain traces of allergens
- Celery
Fall in love with salads again with our Warm Cajun Spiced Sweet Potato Salad. Punchy and smoky with a spicy kick, Cajun spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme.
Ingredients
1 unit(s)
Ciabatta
(Contains: Cereals containing gluten)
2 unit(s)
Sweet Potato
1 sachet(s)
Cajun Spice Mix
1 unit(s)
Bell Pepper
(Contains: May contain traces of allergens, Celery)
30 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
1 unit(s)
Medium Tomato
1 unit(s)
Avocado
50 grams
Baby Leaf Mix
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
Not included in your delivery
1 tbsp
Honey
2 tbsp
Olive Oil for the Dressing
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Tear the ciabatta into roughly 2cm chunks.
Pop the ciabatta chunks onto a large baking tray in a single layer. Drizzle with oil, season with salt and pepper, and toss to coat well.
When the oven is hot, bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and transfer to a plate.
Meanwhile, chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the Cajun spice mix (add less if you'd prefer things milder). Toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
Roast on the top shelf of your oven until golden, 25-35 mins. Turn halfway through.
While everything cooks, halve the bell pepper and discard the core and seeds. Slice into thin strips.
Once the croutons are done, set aside for now. Pop the sliced pepper onto the (now empty) baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Roast the pepper on the middle shelf until soft and slightly charred, 15-18 mins.
In a large bowl, mix together the cider vinegar, honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Cut the tomato into 1cm chunks and add to the dressing.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board in one piece, then thinly slice widthways. Season with salt and pepper.
When everything's ready, add the Cajun sweet potato, roasted pepper, baby leaves and croutons to the bowl of tomatoes and dressing.
Gently toss to combine.
Share your warm sweet potato salad between your bowls, then fan out the avocado in the centre of your salad.
Finish by drizzling over the yoghurt.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the harmonious blend of flavours, with the Cajun spice adding a delightful kick balanced by cooling yoghurt and avocado.
- Ease of prep: Several found it easy to make, with one mentioning their daughter could prepare it; others noted it took longer than expected.
- Suggestions: Consider adding feta cheese for extra flavour, and include more vegetables like broccoli or carrots to make it more substantial.
- Portions: Some found the portion size small for a main meal; try serving with sweet potato fries or adding nuts for extra substance.
- Ingredients: Use ripe avocados for the best taste and texture; cook early in the week to ensure freshness of all ingredients.
