By pH Nutrition
Roasted sweet potato, avocado & tahini drizzle
6 steps
Cook:25min
Our sweet maple, tahini and lime dressing is so moreish you’ll want to pour it on everything. Here we add lashings to a light salad of roast sweet potatoes, red pepper, sweetcorn and protein-rich beans.
Updated at: Thu, 17 Aug 2023 06:01:36 GMT
Nutrition balance score
Great
Glycemic Index
54
Low
Glycemic Load
33
High
Nutrition per serving
Calories385 kcal (19%)
Total Fat13.4 g (19%)
Carbs61.2 g (24%)
Sugars13.9 g (15%)
Protein10.5 g (21%)
Sodium978.2 mg (49%)
Fiber14.3 g (51%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat the oven to 200C / fan 180C / gas mark 6. Leaving the skin on, dice the potato into 1cm cubes. Roughly chop the roasted pepper. Place the potato cubes on a baking tray, drizzle with 1/2 tbsp oil and sprinkle with a pinch of black pepper. Roast for 20 mins, until golden, turning halfway through.
Step 2
Trim the root from the lettuce, then roughly chop. Roughly chop the coriander. Peel the avocado and destone, then slice thinly. Halve the lime.
Step 3
Drain the beans and rinse. Drain the sweetcorn. Heat a frying pan with 1/2 tbsp oil on a medium heat, then add the spice mix and cook for 1 min. Add the beans and sweetcorn and cook for 5 mins or until heated through. Season with black pepper and a pinch of chilli flakes.
Step 4
Make the dressing; in a bowl, mix together the tahini, maple syrup, a squeeze of lime juice (to taste) and 1-2 tbsp cold water, until a smooth sauce forms.
Step 5
Make the salad; in a separate bowl, mix the lettuce with the spiced beans and sweetcorn, roasted potato, roasted pepper and half the coriander. Add a squeeze of lime juice; season with black pepper.
Step 6
Serve the salad topped with the avocado. Drizzle over the dresssing. Garnish with the remaining coriander and chilli flakes (to taste).
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