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.
Serves44
Cook time40 mins40 minutes
Prep time15 mins15 minutes
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
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
Description
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.
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.
