Spiced Sweet Potato Salad With Crisp Noodles
Wholesome sweet potato salad with a zesty twist! Roasted cumin-infused sweet potato chunks paired with vibrant spinach, creamy avocado, and tangy red onion, all tossed in a citrusy dressing. Topped with crispy fried egg noodles for an added crunch. A refreshing and satisfying dish perfect for lunch or a light dinner.
— Constant Cookbook
Ingredients
- 2 medium sweet potatoes , peeled and cut into chunks
- 1 tsp cumin seeds
- 2 tsp sunflower oil , plus extra for frying
- 25g dried fine egg noodles
- zest and juice half an orange
- 2 tsp red wine vinegar
- 2 handfuls spinach leaves
- 1 avocado , peeled and sliced
- half a red onion , finely sliced
Instructions
- Heat oven to 200C/fan 180C/gas 6. Toss the potato chunks with the cumin, 1 tsp oil and some seasoning. Spread over a baking tray, then roast for 20-25 mins until tender and golden.
- Meanwhile, cook the noodles according to pack instructions, then drain. Heat 1cm oil in a wok or deep pan until a piece of noodle dropped in begins to sizzle immediately. Fry the noodles in a couple of batches for 30 secs until crisp. Remove with a slotted spoon, then drain well on kitchen paper.
- When the potatoes are ready, whisk together the final tsp of oil with the orange zest and juice, red wine vinegar and a little seasoning. Tip the potatoes into a bowl with the spinach, avocado and red onion, drizzle with the dressing, then gently mix – with your hands is easiest. Divide between 2 plates and crumble over the crispy noodles.
Cook Time
25M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 411 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 47 grams carbohydrates
- Sugar Content: 13 grams sugar
- Protein Content: 7 grams protein
- Sodium Content: 0.41 milligram of sodium
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