Subscribe now

Subscribe today and save over 25%

VL issue 47 print 300dpi

Baked Sweet Potato Salad with Chilli, Coriander and Tamari

Preparation time: 5 minutes, plus cooling

Cooking time: 40 minutes

Total time: 45 minutes, plus cooling

Serves: 10

Ingredients

  • 10 small sweet potatoes (about 200g each)
  • 100g unsalted peanuts
  • 4 limes
  • 4 tbsp tamari
  • 4 red chillies, finely chopped
  • Bunch coriander, leaves picked
  • Bunch mint, leaves picked

Method

  1. Preheat the oven to 200˚C, gas mark 6. Rinse and dry the sweet potatoes, then prick them with a fork, rub them with a little salt and place on a tray. Roast for 30-40 minutes, until soft throughout.
  2. Meanwhile, tip the peanuts onto a baking tray; roast for 5-7 minutes, until golden. Set aside to cool, then smash up a little in a pestle and mortar.
  3. Grate the zest of 2 limes into a bowl and squeeze in the juice of all 4 limes. Add the tamari and ½ the chilli; mix well. Once the sweet potatoes are cooked through (you can keep them warm in a low oven until you are ready to eat), chop them into pieces and put on a platter. Pour over the lime and tamari dressing, turning the pieces in the dressing, then top with the herbs, peanuts and the remaining chilli.

Recipe and image courtesy of Waitrose & Partners

Leave a Comment





Advertisement

Join the Vegan Life Newsletter

We will keep you updated with the latest vegan news and interesting items.