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Sweet potato, rocket and butterbean salad

I love warm salads – they are so comforting and feel more substantial as a meal. This dish can actually be served warm or cold and makes ideal leftover lunches if you want to cook in bulk. The pesto dressing is a simple cheats dressing using some prepared shop bought vegan pesto but it is […]

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Overview

 

Serves 4

Preparation time: 15 minutes

Cooking time: 30 minutes

 

What’s Good About It?

Sweet potato is packed with antioxidants particularly carotenoids (beta carotene) which can be converted into vitamin A to support immune and skin health. A great source of fibre they are gut friendly acting as a prebiotic to support our gut microbiome.

Did You Know?

You could replace the sweet potato for butternut squash if preferred. Save time and use a bag of frozen butternut squash chunks and cook from frozen.

For a higher protein content add an egg, cooked chicken or additional can of beans to this salad.

Ingredients

3 sweet potatoes (about 450g)

1tbsp olive oil

100g cherry tomatoes, halved

1 red onion, halved and thinly sliced

1 can of butterbeans, drained

100g cooked sweetcorn

Bag of rocket leaves (or other leafy salad green)

3tbsp vegan pesto

1-2 tbsp water or lemon juice

Sea salt and black pepper to season

 

Instructions

 

  1. Preheat the oven to 190C, gas mark 5.
  2. Peel and cut the sweet potato into small chunks.
  3. Place in a roasting tray and toss with a little olive oil. Season with salt and pepper.  Bake in the oven for 20-30 minutes stirring occasionally until golden and cooked.
  4. Assemble the salad. Toss the ingredients together with the sweet potato and place on a platter. Season with a little more black pepper.
  5. Mix the pesto with a little water or lemon juice to thin. Drizzle over the salad to serve.

 

Nutrition per serving: 272kcal, Fat 8.3g, Carbohydrates 37.3g, Protein 7.3g

 

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