How to Make: Roasted Sweet Potato Salad

Salads are a great way to eat healthy whilst you’re on the go. However, we all know it can get a little repetitive if you’re always reusing the same ingredients. So why not try swapping the usual lettuce, tomato and cucumber for sweet potatoes, cabbage and sweetcorn? These wholesome and filling ingredients will leave you feeling nourished and energized for the rest of the day!

We love this salad warm, but it must be said that the chilled leftovers are just as tasty. Check out the recipe below:

How to Make a Roasted Sweet Potato Salad

Ingredients:

1-2 little gem lettuces

1-2 large, sweet potatoes

1 can sweetcorn

1 can black beans

2 carrots

2 tablespoons olive oil

1 purple cabbage

3 tablespoons lemon juice

Salt & pepper to taste

1-2 teaspoons Sciiona

Method:

Roughly chop your sweet potatoes, leaving the skins on. Drizzle with olive oil and season generously with salt and pepper. Toss to coat and place in a 200°C preheated oven. Bake for 10-15 minutes until fork tender and let it cool for 5 minutes.

Drain your cans of sweetcorn and black beans. Grate carrots, shred purple cabbage and chop little gem lettuces, then place all the ingredients in a salad bowl. Once the sweet potatoes are cooked, add to salad. Serve with a drizzle of olive oil and a squeeze of lemon.

You can even use the remainder of the cabbage and carrot to create coleslaw, just add vinaigrette or mayonnaise.

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