AuthorGeo FoodsCategorySaladIngredients
Preparation
Preheat the oven to 240°C. Line a baking tray with a baking paper. Place the sweet potatoes, oil and spice mix on a prepared tray and season. Toss to combine. Roast them for about 15 minutes or until the sweet potatoes are tender. Combine the yoghurt, lime zest, juice and honey in a bowl. Season the mixture as per your taste. Divide lettuce among plates. Fill with beans, avocado and sweet potato mixture. Coarsely crumble some corn chips over the top. Drizzle with the dressing. Serve with jalapenos, if you like, and remaining corn chips.
Related RecipesHoneyed Winter Salad Watermelon Salad with Creamy Citrus Glaze CHINESE FRUIT SALAD Ingredients
200 g sweet potatoes 1 tbsp olive oil 3 tsp taco spice mix 260 g Greek-style yoghurt 1 lime 1 tsp honey 2 baby gem lettuces 400 g black beans 1 avocado 1 cup coriander sprigs 100 g corn chips Pickled jalapenos, to serveDirections
1Preheat the oven to 240°C. Line a baking tray with a baking paper. Place the sweet potatoes, oil and spice mix on a prepared tray and season. Toss to combine. Roast them for about 15 minutes or until the sweet potatoes are tender. Combine the yoghurt, lime zest, juice and honey in a bowl. Season the mixture as per your taste. Divide lettuce among plates. Fill with beans, avocado and sweet potato mixture. Coarsely crumble some corn chips over the top. Drizzle with the dressing. Serve with jalapenos, if you like, and remaining corn chips.
Ingredients
Directions
Preheat the oven to 240°C. Line a baking tray with a baking paper. Place the sweet potatoes, oil and spice mix on a prepared tray and season. Toss to combine. Roast them for about 15 minutes or until the sweet potatoes are tender. Combine the yoghurt, lime zest, juice and honey in a bowl. Season the mixture as per your taste. Divide lettuce among plates. Fill with beans, avocado and sweet potato mixture. Coarsely crumble some corn chips over the top. Drizzle with the dressing. Serve with jalapenos, if you like, and remaining corn chips.