Roasted Sweet Potato Salad With Basil And Balsamic Tomatoes
In this vibrant and nutritious recipe, tender cubes of sweet potato are roasted to perfection and combined with blanched soya beans and fresh basil. The dish is elevated with balsamic-roasted cherry tomatoes, adding a burst of flavor and color. A delightful balance of sweet and savory notes, this roasted sweet potato salad is sure to impress your taste buds and brighten up your mealtime.
— Constant Cookbook
Ingredients
- 1 sweet potato
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- salt
- 85g/3oz soya beans
- 1 handful basil
- 8 cherry tomatoes
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- , to taste salt
Instructions
- Preheat the oven to 180C/350F/Gas 4.
- For the roasted sweet potato salad, place the sweet potato in a pan of boiling water and cook for 5-10 minutes, or until just tender. Drain.
- Place the sweet potato cubes onto a baking sheet, drizzle over the olive oil and balsamic vinegar and sprinkle with salt. Roast in the oven for about 20 minutes, or until tender and starting to brown.
- Blanch the soya beans in a pan of boiling water and then drain.
- In a bowl, combine the roasted sweet potatoes and soya beans, and gently mix in the basil leaves.
- For the balsamic tomatoes, place the tomatoes on a baking sheet and drizzle over the olive oil and balsamic vinegar. Sprinkle with salt and place in the oven to roast for 10-15 minutes.
- To serve, place the sweet potato and bean salad on a serving plate and arrange the balsamic tomatoes to one side.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 1
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