Roasted Sweet Potato Salad with Basil and Balsamic Tomatoes

A vibrant vegetarian salad featuring roasted sweet potatoes, blanched soya beans, fresh basil, and oven-roasted balsamic cherry tomatoes.

Vegetarian Vegan Healthy Dairy Free Gluten Free Salad Sweet Potato

Estimated Nutrition

Calories

815.4

kcal / serving

815.4 kcal total

Carbs

65.8g

per serving

65.8 g total

Fat

56.4g

per serving

56.4 g total

Protein

18.2g

per serving

18.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

14.8

Balsamic Vinegar

for the salad

29.6

Balsamic Vinegar

for the tomatoes

LegumesPulses

Soya Beans

NutsSeeds

pinch

Salt

for the salad

handful

Basil

torn leaves

pinch

Salt

to taste

OilsFats

29.6

Olive Oil

for the salad

29.6

Olive Oil

for the tomatoes

Vegetables

piece

Sweet Potato

peeled and cut into large chunks

piece

Cherry Tomato

Method

Place potato on a baking sheet, drizzle with oil and vinegar, season with salt, and roast for 20 minutes.

Blanch the soya beans in boiling water and drain.

Combine the roasted sweet potatoes, soya beans, and torn basil leaves in a bowl.

Arrange tomatoes on a baking sheet with oil, vinegar, and salt, then roast for 10-15 minutes.

Serve the salad on a plate with the roasted tomatoes on the side.

Preheat the oven to 180°C.

Boil the sweet potato chunks for 5-10 minutes until just tender and drain.