Spicy Sweet Potato Salad

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. We favour this type over the long variety – and they’re inexpensive to buy. You’ll find yourself whizzing your way through a pile of root veg in no time!

Not too trickyNot too tricky Gluten free Wheat free Reduced sugar, diabetic friendly Quick meal Low fat, low sugar, diabetic friendly Cheap as chickpeas
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Preparation time

Cook time

Total time

25-30 minutes

Cuisine

United States and Canada

Meal

  • mains
  • lunches
  • sides-light-meals-and-salads
  • vegetable-side-dishes

Servings

2-4

Ingredients

Sweet Potato Mix

  • 225g/8oz sweet potatoes, peeled and cut into 1cm/½ inch cubes (see tip above about veg peelers!)
  • 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)
  • ½-1 tin black beans, rinsed and drained
  • 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

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

OPTIONAL:

  • A few pieces of jalapeno pepper from a jar chopped roughly OR ½ a large green chilli, seeds removed and chopped fine

Instructions

  1. Preheat the oven to 200°C/400°F/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, black beans, spring onions, peppers – and jalapenos/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 and serve with an extra wedge of lime if you wish.

Optional extras / notes

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

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