Spicy Sweet Potato Salad

gluten free
wheat free
quick meals, fast feeds
cheap as chickpeas
low fat low sugar, diabetic friendly
2 spoon difficulty rating

25-30 minutes

It can be made the night before and fridged for lunch the next day

Serves: 2-4

2.5
Average: 2.5 (6 votes)
 Spicy Sweet Potato Salad

This lovely salad doesn’t have to be overly spicy hot – see our suggestions below. The idea is to offset the flavour of the sweet potatoes with tangy, spicy flavours – including the lime! You could also add some black beans to boost nutrients (protein, calcium, iron) and make it more substantial. 

Top Tip
Using a good vegetable peeler makes prepping veg SO much easier. These sort are far better than the long ones in our opinion and they're inexpensive to buy. You'll find yourself whizzing your way through a pile of root veg in no time!

 

  

 

 

Image from PopSugar with thanks 

Ingredients: 

Sweet Potato Mix

  • 225g/8oz sweet potatoes, peeled and cut into 1cm/ ½ inch cubes
  • 1 tbsp oil – rapeseed, olive or plain

In a small bowl mix: 

  • 1 tsp cumin + ¼ tsp cayenne/mild chilli  + salt and black pepper to taste (replace the cayenne or chilli with paprika if you prefer – regular or smoked)

Salad Mix

  • 250g/9oz/1½ cups cooked sweetcorn (frozen, drained tinned or fresh)
  • 2 spring onions, trimmed and sliced
  • 1 red, orange or yellow pepper, chopped quite fine
  • 1 good handful of coriander or parsley. Chop it fine

OPTIONAL: 

  • A few pieces of jalapeno pepper from a jar chopped roughly OR ½ a large green chilli, seeds removed and chopped fine
  • ½-1 tin black beans, rinsed and drained

Salad Dressing

  • 2 tbsp olive or cold-pressed rapeseed oil
  • 1 small garlic clove, crushed
  • Zest and juice of ½ -1 lime, depending on taste
  • Salt and black pepper to taste

 

  

Method: 

  1. Preheat the oven to 200°/400°/Gas Mark 6.
  2. Line a baking tray with foil and place the sweet potatoes on it. Drizzle the oil and toss well to coat the potato cubes. Sprinkle the cumin, cayenne/chilli, salt and pepper mixture and toss to coat this also. Bake for 20-25 minutes. Set aside to cool.
  3. Meanwhile, make the salad mix. Steam or microwave the sweetcorn if necessary. Then, in a medium bowl, add the cooked sweetcorn, spring onions, peppers and jalapenos or fresh chilli if using. Toss to combine. (Save the coriander/parsley until you’re ready to serve).
  4. Mix the dressing ingredients with a fork in a small bowl to combine.
  5. Mix the sweet potatoes into the bowl of salad, stir in the dressing and toss well. Fridge until ready to eat. Sprinkle the fresh herbs on at the very last minute. 

 

Comments

It already contains protein from the black beans and corn but it is a salad/side dish so if you want to bulk it up more then add tofu or quinoa, both rich in complete protein. You csn buy ready-cooked quinoa in pouches or go to the Vegan Recipe Club for a simple recipe. However, check this protein fact sheet out - not only is a good plant based diet rich in all nutrients but we don't need as much protein as some people believe. FFI contact Viva!Health or just check out its website
http:// www.vivahealth.org.uk/resources/protein-myth-fact-sheet

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