I love warm salads – they are so comforting and feel more substantial as a meal. This dish can actually be served warm or cold and makes ideal leftover lunches if you want to cook in bulk. The pesto dressing is a simple cheats dressing using some prepared shop bought vegan pesto but it is a great way to liven up cooked veggies generally. Swap the butterbeans for chickpeas or pan fried tofu if wished.

Sweet potato, rocket and butterbean salad

Overview

 

Serves 4

Preparation time: 15 minutes

Cooking time: 30 minutes

 

What’s Good About It?

Sweet potato is packed with antioxidants particularly carotenoids (beta carotene) which can be converted into vitamin A to support immune and skin health. A great source of fibre they are gut friendly acting as a prebiotic to support our gut microbiome.

 

  1. Preheat the oven to 190C, gas mark 5.
  2. Peel and cut the sweet potato into small chunks.
  3. Place in a roasting tray and toss with a little olive oil. Season with salt and pepper.  Bake in the oven for 20-30 minutes stirring occasionally until golden and cooked.
  4. Assemble the salad. Toss the ingredients together with the sweet potato and place on a platter. Season with a little more black pepper.
  5. Mix the pesto with a little water or lemon juice to thin. Drizzle over the salad to serve.

 

Nutrition per serving: 272kcal, Fat 8.3g, Carbohydrates 37.3g, Protein 7.3g

 

Did You Know?

You could replace the sweet potato for butternut squash if preferred. Save time and use a bag of frozen butternut squash chunks and cook from frozen.

For a higher protein content add an egg, cooked chicken or additional can of beans to this salad.

3 sweet potatoes (about 450g)

1tbsp olive oil

100g cherry tomatoes, halved

1 red onion, halved and thinly sliced

1 can of butterbeans, drained

100g cooked sweetcorn

Bag of rocket leaves (or other leafy salad green)

3tbsp vegan pesto

1-2 tbsp water or lemon juice

Sea salt and black pepper to season