South American sweet potato salad
Hunting for sweet potato recipes? We’re often told we should eat a rainbow and this Brazilian-inspired sweet potato salad pretty much covers the colour spectrum. The sweet potato is a rich source of fibre, particularly if you leave the skin on. Plus, it provides iron, selenium, B vitamins. Meanwhile, the peppers are excellent sources of vitamins A and C and the black beans provide a healthy dose of plant-based protein. We’ve also added rocket for vitamins E and K as well as red onion, which is loaded with antioxidants. Serve the salad for a light supper, or make ahead for a work lunch, adding the dressing just before serving.
Serves 2
1 tbsp olive oil
1 sweet potato (about 400g), cubed
2 mixed peppers, deseeded and chopped into chunks
1 tsp cumin seeds
Pinch of salt
200g cooked black beans, rinsed
50g rocket or watercress
½ small red onion, sliced thinly
2 sprigs fresh oregano (optional)
For the dressing
½ lime
½ satsuma
1 garlic clove
½ tsp dried oregano
¼ tsp freshly toasted and ground cumin seeds
¼ tsp smoked paprika
Pinch of salt
3 tbsp extra virgin olive oil
1 Preheat the oven to 200°C/180°C fan/gas mark 6
2 Spread the sweet potato pieces and the peppers over a large baking tray, drizzle with the olive oil and sprinkle over the cumin seeds and a little salt. Place in the oven for approximately 20 minutes, until the veg starts to brown and the sweet potato softens. Tip the cooked vegetables into a wide serving bowl or platter and set to one side.
3 To make the dressing, zest and juice the half lime and juice the satsuma. Combine the fruit juice, lime zest and the rest of the dressing ingredients and whisk them together.
4 Combine the cooked vegetables with the black beans, rocket leaves, red onion and fresh oregano leaves. Just before serving, drizzle over the dressing and toss everything again to give the veggies an even coating.
Recipe from: AO Life
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