Avocado sweet potato salad

AUTHOR
Shirley Vincent
DIFFICULTY
very easy
RATING
4.4 17
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 1 Garlic clove
  • 1/2 TABLESPOON ground cumin and coriander
  • 1 TEASPOON Chili Flakes
  • 1 TABLESPOON demerara sugar
  • 7-10 Tbsp salt, pepper
  • 2 Organic lemons
  • 4 TABLESPOONS Olive oil
  • 1 kg Sweet potatoes
  • 2 Avocado
  • 1 head Rocket salad
  • 1/2 bunch Mint
  • 1 TABLESPOON Tahini (sesame paste)
  • 1 TEASPOON liquid honey
  • baking paper

Directions

  1. 1

    Peel and finely chop the garlic. Wash the lemons hot, rub dry, finely grate the peel and squeeze the juice. Mix cumin, coriander, chilli flakes, garlic, sugar, 1 teaspoon salt, 1 tablespoon lemon juice, lemon peel and oil to make a spice oil. Peel sweet potatoes and cut them into cubes of about 3 cm. Mix thoroughly in a bowl with the spice oil. Place the sweet potatoes on a baking tray lined with baking paper and cook in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 20-30 minutes.

  2. 2

    Halve the avocado, stone it and remove the flesh from the skin. Cut into large pieces and sprinkle with 1 tbsp. lemon juice. Clean romaine lettuce, cut into strips, wash and spin dry. Wash mint, shake dry, pluck leaves from the stems and cut into strips.

  3. 3

    For the dressing, mix Tahini, 2 tablespoons lemon juice, 50-60 ml water and honey, season with salt and pepper. Remove the tray from the oven, let the sweet potatoes cool lukewarm. Mix the salad ingredients in a large bowl, drizzle with the dressing and serve immediately.

Nutrition Facts

KCAL
510 kcal
CARBS
70 g
FATS
20 g
PROTEINS
7 g