Carole Food.
Sweet Potato Salad
I love this salad because it’s high protein (about 30g per serving) and if you keep the salad ingredients separate from the dressing, it keeps really well in the fridge too! You can swap out the ingredients for whatever your favourite is (or what you have in the fridge!), as usual suggestions are below.
Jump to recipeI love this salad because it’s high protein (about 30g per serving) and if you keep the salad ingredients separate from the dressing, it keeps really well in the fridge too! You can swap out the ingredients for whatever your favourite is (or what you have in the fridge!), as usual suggestions are below.
What ingredients do you need for this dish (includes possible substitutions)?
Sweet potato: this could be swapped for butternut squash or pumpkin!
Chilli powder and garlic powder: you can add more spices here if you fancy it (e.g. dried oregano, smoked paprika, ground cumin).
Black beans: can be swapped with black eyed beans or pinto beans!
Sweetcorn: I use canned!
Red onion: can be left out if you want! Or swapped with some chopped cherry tomatoes.
Avocado: mix it with a bit of lime juice if you’re not going to eat the salad immediately!
Spinach: I like chopped spinach for the base of the salad, but romaine lettuce would also be a good option!
Spring onion and coriander: adds freshness to the dish.
Feta: a bit of extra flavour and protein!
FAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator. For best results, keep the salad separate from the dressing!
If you’re looking for another salad dish, be sure to try out these recipes:
Sweet Potato Salad
I love this salad because it’s high protein (about 30g per serving) and if you keep the salad ingredients separate from the dressing, it keeps really well in the fridge too! You can swap out the ingredients for whatever your favourite is (or what you have in the fridge!), as usual suggestions are below.
Ingredients
for the salad
- 300g sweet potato, cut into 1 inch cubes
- 2 tsp chilli powder
- 2 tsp garlic granules
- 1 400g can black beans, drained (drained weight about 240g)
- 100g sweetcorn (canned)
- 1 small red onion, diced
- 1 small avocado, diced (mix with lime juice if not eating immediately)
- 60g spinach, chopped (or romaine lettuce, or your favourite salad!)
- 2 spring onion, finely chopped
- 5g coriander, finely chopped
- 60g feta, crumbled
- Oil, salt
for the chipotle dressing
- 100g greek yoghurt
- 1 garlic clove, crushed
- 2 tbsp apple cider vinegar
- 1 tbsp chipotle paste
- 2 tbsp water
Method
- Preheat your oven to 200c fan. Place the sweet potato on a large shallow baking tray then add the chilli powder, garlic granules and a good pinch of salt. Drizzle with 1-2 tbsp of oil then mix it all together really well with your hands. Place in the oven for 20 minutes, or until golden.
- Meanwhile, prepare the rest of your salad ingredients.
- In a small bowl or jar, mix together the ingredients for the salad dressing with a pinch of salt.
- In a large salad serving bowl, add the spinach then top with the rest of the salad ingredients. Drizzle over the dressing then mix it all together. And that’s it!
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Contact
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