Roasted sweet potato salad bowl

This salad bowl is packed with the goodness of sweet potatoes, cabbage, avocado and cherry tomatoes. Drizzled with vegan mayonnaise, it’s the perfect weeknight meal.

4

15m

40m

Ingredients

  • 2 gold sweet potatoes, halved lengthways
  • 1/2 tsp sesame oil
  • 300g pkt Coles Wellness Road Lentil, Pea & Sweet Potato ProRice
  • 1 cup shredded red cabbage
  • 4 brussels sprouts, shredded
  • 2 spring onions, thinly sliced
  • 100g cherry tomatoes, quartered
  • 1 avocado, stoned, peeled, cut into wedges
  • 1/4 cup (75g) vegan mayonnaise
  • 1 tbs tahini
  • 1 tbs lemon juice
  • 2 tbs warm water
  • Toasted sesame seeds, to serve
  • Mint sprigs, to serve

Method

STEP 1

Preheat oven to 200˚C. Line a baking tray with baking paper. Place sweet potato, cut-side up, on the lined tray. Brush with oil. Roast for 35-40 mins or until the sweet potato is tender. Thickly slice.

STEP 2

Meanwhile, cook the rice in a large saucepan of boiling water, stirring occasionally, for 12 mins or until tender. Rinse under warm water and drain well.

STEP 3

Divide the rice, cabbage, brussels sprout, spring onion and tomato among serving bowls. Top with the sweet potato and avocado.

STEP 4

Combine the mayonnaise, tahini, lemon juice and water in a small bowl.

STEP 5

Drizzle salad with the mayonnaise mixture. Sprinkle with sesame seeds and mint to serve.

Dietary information

Gluten-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.