Roasted sweet potato and avocado salad

Name: Roasted sweet potato and avocado salad
Cuisine: American
Ingredients: 1 large or 2 small sweet potatoes, peeled and chopped into bite-sized pieces; Olive oil and seasoning; I avocado, peeling and sliced; Cherry tomatoes, mixed salad leaves, red pepper, 1-2 fresh apricots; Mirin or lemon juice/olive oil for an optional dressing

Bellhorse @barbara2017

This is a salad that can be eaten alone or with a lighter main course. The warm roasted sweet potato works well with avocado and any salad ingredients in your fridge. For this recipe I also had some fresh apricots which I peeled, sliced thinly and added. A light sprinkling of Mirin or squeeze of lemon juice is really all the dressing required.

Bellhorse @barbara2017

Saved

Ingredients

1large or 2 small sweet potatoes, peeled and chopped into bite-sized pieces
Olive oil and seasoning
I avocado, peeling and sliced
Cherry tomatoes, mixed salad leaves, red pepper, 1-2 fresh apricots
Mirin or lemon juice/olive oil for an optional dressing

Saved

Steps

1

Preheat oven to 185 degrees C. Toss the peeled and chopped sweet potato in olive oil and seasoning. Place on heatproof tray and bake for approx. 20 mins until cooked. Cool slightly.
2

Whilst the sweet potato is baking, arrange salad leaves on a serving dish. Remove stone from avocado, peel and slice or cube. Add to salad leaves with cherry tomatoes, sliced red pepper and peeled and sliced apricots.
3

Add warm sweet potato to the top of the salad. Add a dressing to suit your own taste. Serve immediately.