This sweet potato salad is deliciously, healthily sweet and fresh tasting. If you’re looking for a tasty, healthy salad that’s hearty enough to be eaten as a main, look no further.
If you want to get ahead, roast the sweet potatoes and make the salsa ahead of time, then just assemble everything when you’re ready to serve. If you’re off to a barbecue, take this. If you’re prepping for a party, make this. If you are a living, breathing human with tastebuds, this is for you!
Simply exclude jalapeño for the kids.
- 4 sweet potatoes (about 1kg)
- 4 tbsp olive oil
- 1 tbsp smoked paprika
- 3 garlic cloves
- 250g cherry tomatoes
- 1 x 200g tin sweetcorn
- 1 x 400g tin black beans
- 2 red capsicums
- 75g pumpkin seeds
- salt and black pepper
For the salsa
- 2–3 limes
- 1 red onion
- 1 jalapeño (optional)
- 1 large avocado
- small bunch of fresh coriander
- 2 tbsp extra-virgin olive oil
- salt and black pepper
- Preheat the oven to 180°C.
- Make the sweet potatoes. Peel the sweet potatoes and cut them into 2-cm chunks. Tip them into the roasting tin and drizzle with 2 tablespoons of the olive oil. Season with salt and pepper, sprinkle over the smoked paprika and give everything a good toss. Add the unpeeled garlic cloves. Put the tin in the oven and roast for 30–40 minutes, until the sweet potatoes and garlic are totally soft. Set aside to cool to room temperature.
- Meanwhile, make the salsa. Zest the limes into a bowl and squeeze the juice over the top. Halve, peel and finely chop the red onion. Stem and finely slice the jalapeño and add it to the bowl. Halve and stone the avocado, dice the flesh and scoop it into the bowl. Finely chop most of the coriander and add it to the salsa, reserving a few leaves for garnish. Drizzle in the extra-virgin olive oil, season well with salt and pepper and toss to combine.
- Prepare the rest of the salad. Halve the cherry tomatoes. Drain the sweetcorn and black beans and rinse well. Stem and dice the peppers. Place the frying pan over a medium high heat, add the pumpkin seeds and toast until they start to pop. Take the pan off the heat.
- Assemble and serve. Pop the cooled garlic cloves out of their skins into the salsa and discard the skins. Toss to combine. Tip the tomatoes, sweetcorn, black beans and red peppers into the roasting tin with the sweet potato. Drizzle with the remaining olive oil, season with salt and toss gently to combine. Tip on to a serving plate. Top with the salsa, toasted pumpkin seeds and the reserved coriander leaves and serve.
This is an edited extract from BOSH! On a Budget by Henry Firth & Ian Theasby (HQ $35). Image credits: Photography [food]: Lizzie Mayson; Photography [portrait]: Nicky Johnston
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Henry Firth & Ian Theasby
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