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Mexican vegetarian Caesar salad

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Recipe may contain gluten, peanuts, tree nuts, milk and soy.

Ready in just 25 minutes, this san choy bao-inspired Mexican meal makes for a great summer dinner. You can roast the sweet potatoes up to 2 days ahead and keep in an airtight container in the fridge.

12 Ingredients


  • 300g sweet potato, cut into 1.5cm pieces

  • 1 tbsp olive oil

  • 3 tsp taco spice mix

  • 260g (1 cup) Greek-style yoghurt

  • 1 lime, rind finely grated, juiced

  • 1 tsp honey

  • 2 baby gem lettuces, leaves separated

  • 400g can black beans, rinsed, drained

  • 1 avocado, thinly sliced

  • 1 cup fresh coriander sprigs

  • 100g corn chips

  • Pickled jalapeños, to serve (optional)

3 Method Steps


  • Step 1

    Preheat the oven to 240°C/220°C fan forced. Line a baking tray with baking paper. Place the sweet potato, oil and spice mix on prepared tray and season. Toss to combine. Roast for 15 minutes or until the sweet potato is tender.

  • Step 2

    Combine the yoghurt, lime zest, juice and honey in a bowl. Season.

  • Step 3

    Divide lettuce among plates. Fill with beans, avocado and sweet potato mixture. Coarsely crumble some corn chips over the top. Drizzle with dressing. Serve with jalapeños, if you like, and remaining corn chips.
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Recipe Notes

  • Fresh lime juice and zest adds a bright note to dressings and salads.

Nutritional Information

Per serving

  • 450

  • 1882 kj

  • 23g

  • 7.8g

  • 12.1g

  • 13.2g

  • 43.1g

All quantities above are averages

Image by Jeremy Simons

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