Spicy Sweet Potato Salad

This spicy sweet potato salad is a great recipe that can be made the night before and fridged for lunch the next day.

This recipe serves 4

Time: 30 Minutes

Equipment: oven, baking tray, baking paper, mixing bowl x 2, fork or whisk, chopping board, peeler, chef’s knife.

 

INGREDIENTS:

Sweet Potato Mix

  • 225g/8oz sweet potatoes, peeled and cut into 1cm/½ inch cubes (see tip above about veg peelers!)
  • 1 tbsp oil – rapeseed, olive or plain

In a small bowl mix:

1 tsp cumin + ¼ tsp cayenne/mild chilli  + salt and black pepper to taste (replace the cayenne or chilli with paprika if you prefer – regular or smoked)

Salad Mix

  • 250g/9oz/1½ cups cooked sweetcorn (frozen, drained tinned or fresh)
  • ½-1 tin black beans, rinsed and drained
  • 2 spring onions, trimmed and sliced
  • 1 red, orange or yellow pepper, chopped quite fine
  • 1 good handful of coriander or parsley. Chop it fine

Salad Dressing

  • 2 tbsp olive or cold-pressed rapeseed oil
  • 1 small garlic clove, crushed
  • Zest and juice of ½ -1 lime, depending on taste
  • Salt and black pepper to taste
  • 1 tbsp olive oil
  • 2 medium onions – diced
  • 5 cloves garlic, crushed
  • 2 red/yellow peppers, diced
  • 1 fresh chilli, seeded and finely diced
  • A thumb-sized piece of fresh ginger, peeled and grated – use a teaspoon to peel, it’s amazingly quick!
  • 1½ tsp chilli powder
  • 3 tsp dried thyme
  • 3 tsp ground cumin
  • 400g tin of diced tomatoes
  • 1 litre of vegetable stock
  • 1 medium sweet potato, peeled and chopped into 1cm/½ inch pieces
  • Salt and pepper to taste
  • 1 tin of chickpeas, kidney beans or black beans, drained and rinsed
  • 300g of natural peanut
  • 2 handfuls spinach or kale
  • Roasted peanuts or cashews for garnish

 

METHOD:

Preheat the oven to 200°C/400°F/Gas Mark 6.

Line a baking tray with foil and place the sweet potatoes on it. Drizzle the oil and toss well to coat the potato cubes. Sprinkle the cumin, cayenne/chilli, salt and pepper mixture and toss to coat this also. Bake for 20-25 minutes. Set aside to cool.

Meanwhile, make the salad mix. Steam the sweetcorn if necessary. Then, in a medium bowl, add the cooked sweetcorn, black beans, spring onions, peppers – and jalapenos/fresh chilli if using. Toss to combine. (Save the coriander/parsley until you’re ready to serve).

Mix the dressing ingredients with a fork in a small bowl to combine.

Mix the sweet potatoes into the bowl of salad, stir in the dressing and toss well. Fridge until ready to eat. Sprinkle the fresh herbs on at the very last minute and serve with an extra wedge of lime if you wish.