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Roasted Sweet Potato Salad
This Roasted Sweet Potato Salad makes a nice change from the regular creamy white potato salad. Sweet and savoury mixed together - a must at your next BBQ.
Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings: 4 people
Calories: 418 kcal
Course:
Side Dish , Salad
Cuisine:
British
Ingredients
Roasted sweet potato
- 2 large sweet potato peeled and chopped in to chunks
- 2 tablespoon olive oil
- 1 pinch sea salt and ground black pepper
Salad
- 100 g sweetcorn
- 1 green bell pepper diced
- 1 roasted red peppers diced
- 240 g chickpeas canned, drained
- 6 sun-dried tomatoes chopped
Dressing
- 2 tablespoon olive oil
- 0.5 lemon (juice only)
- 1 tablespoon red wine vinegar
- 1 tablespoon honey or maple syrup
- 2 tablespoon Dijon mustard
To serve
- 50 g feta crumbled
Instructions
- Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- Mix 2 large Sweet potato and 2 tablespoon Olive oil together on a baking sheet. Put into the oven for 40 minutes, stirring half way. Remove from the oven and allow to cool.
- Mix together 2 tablespoon Olive oil, juice of 0.5 Lemon, 1 tablespoon Red wine vinegar, 1 tablespoon Honey or maple syrup 2 tablespoon Dijon mustard and 1 pinch Sea salt and ground black pepper. This is your dressing.
- Add the sweet potato to a bowl with 100 g Sweetcorn, 1 Green bell pepper, 1 Roasted red peppers, 240 g Chickpeas and 6 Sun-dried tomatoes Pour over the dressing and mix well.
- Serve, topped with 50 g Feta.
Cup of Yum
Notes
- Make sure that you cut the sweet potato chunks the same size, so that they cook evenly.
- If you prefer creamy potato salad, you could use mayo instead of the dressing.
- Feel free to swap the chickpeas for black beans or butter beans.
- To make this vegan, swap the honey for maple syrup and leave off the feta.
- Any leftovers of this are great in tacos, burritos or wraps.
- It can be served slightly warm (when the potatoes have just come out of the oven), or completely cooled and out of the fridge.
- Add some extra flavour by topping with fresh herbs. Coriander, dill or chives would work well.
- Add some heat by adding a pinch of cayenne in to the dressing.
- If you are going to make this in advance, don't add the dressing until just before serving.
- You could give this a green boost by stirring through some spinach or rocket lettuce (arugula).
- A little bit of cooked chopped bacon gives this loads of extra flavour.
- Add some extra sweetness with some dried cherries or cranberries.
- Some chopped nuts and seeds finish this salad off nicely.
Nutrition Information
Serving
1portion
Calories
418kcal
(21%)
Carbohydrates
65g
(22%)
Protein
12g
(24%)
Fat
19g
(29%)
Saturated Fat
4g
(20%)
Cholesterol
11mg
(4%)
Sodium
468mg
(20%)
Potassium
1011mg
(29%)
Fiber
12g
(48%)
Sugar
17g
(34%)
Vitamin A
24437IU
(489%)
Vitamin C
43mg
(48%)
Calcium
165mg
(17%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 418
% Daily Value*
| Serving | 1portion | |
| Calories | 418kcal | 21% |
| Carbohydrates | 65g | 22% |
| Protein | 12g | 24% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 11mg | 4% |
| Sodium | 468mg | 20% |
| Potassium | 1011mg | 22% |
| Fiber | 12g | 48% |
| Sugar | 17g | 34% |
| Vitamin A | 24437IU | 489% |
| Vitamin C | 43mg | 48% |
| Calcium | 165mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.