Roast sweet potato and kidney bean salad with lime
Roast sweet potato and kidney beans over rocket, with avocado, pumpkin seeds and a lime dressing. The warm and cool parts balance each other, and it is filling without being heavy.
- Time
- 45 min
- Serves
- 2
- Kind
- Salad
- Also
- Gluten-free
Made without gluten ingredients.
Method
- Heat the oven to 220°C (200°C fan). Cut the sweet potatoes into 2 cm chunks (no need to peel) and the red onion into thick wedges. Drain and rinse the kidney beans and pat them dry.
- Toss the sweet potato and onion on a large baking tray with 1 tbsp of the olive oil, the cumin and a good pinch of salt. Roast for 20 minutes.
- Add the kidney beans to the tray, stir, and roast for 10 minutes more, until the sweet potato is tender and caramelised.
- Meanwhile, toast the pumpkin seeds in a dry pan for 2 minutes, until they pop.
- In a large bowl, whisk the rest of the olive oil with the juice of the lime and a pinch of salt. Add the rocket and toss lightly.
- Halve, stone and slice the avocado. Share the rocket between two plates, top with the warm sweet potato mixture and the avocado, and scatter with the pumpkin seeds.
Tip Leave the skin on the sweet potato, as it crisps in the oven and saves peeling. Ripe avocado matters, so check it is soft before you start.
Per portion
| Energy | 694 kcal |
| Protein | 20 g |
| Carbohydrate | 67 g |
| of which sugars | 18 g |
| Fat | 35 g |
| of which saturates | 6 g |
| Fibre | 21 g |
| Salt | 0.51 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- sweet potato2
- kidney beans1 tin
- rocket60 g
- red onion1
- cumin2 tsp
- lime1
- avocado1
- pumpkin seeds30 g
- olive oil2 tbsp
