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American Recipes

Smokey Sweet Potato & Ranch Salad Bowl

Smokey Sweet Potato & Ranch Salad Bowl

Smokey Sweet Potato & Ranch Salad Bowl

with Avocado & Double Fetta

Get up to $200 off!

Sometimes only a nourishing bowl will do and we've made sure to load this one up with only the best. With a bed of All-American spiced sweet potato, you'll have the perfect foundations for a mustard cider-laced salad. Finish it off with a drizzle of ranch dressing, avocado slices and fetta!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Veggie

Allergens:

Milk

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1 sachet

All-American spice blend

1

tomato

1

avocado

1 tin

sweetcorn

1 packet

mixed salad leaves

1 packet

mustard cider dressing

2 packet

Fetta Cubes

(Contains: Milk;)

1 packet

ranch dressing

(Contains: Eggs, Milk;)

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2265 kJ

Calories541 kcal

Fat32.4 g

of which saturates6.9 g

Carbohydrate48.4 g

of which sugars24.1 g

Dietary Fibre16.2 g

Protein11.6 g

Sodium1251 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Sprinkle with All-American spice blend, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the sweet potato between two trays.

2

• Meanwhile, roughly chop tomato. • Slice avocado in half, scoop out flesh and thinly slice. • Drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl.

TIP: Cover the pan with a lid if the kernels are “popping” out.

3

• When the sweet potato is done, to the bowl with corn, add tomato, mixed salad leaves and mustard cider dressing. Season to taste.

4

• Divide salad between bowls. • Top with smokey sweet potato and sliced avocado. • Crumble over fetta cubes then drizzle with ranch dressing to serve. Enjoy!

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