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

	Per Serving	Total
Calories	815.4 kcals	815.4 kcals
Carbohydrates	65.8 grams	65.8 grams
Fat	56.4 grams	56.4 grams
Protein	18.2 grams	18.2 grams

Cook Time

30 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

14.8
ml

Balsamic Vinegar

for the salad

29.6
ml

Balsamic Vinegar

for the tomatoes

LegumesPulses

85
g

Soya Beans

NutsSeeds

1
pinch

Salt

for the salad

1
handful

Basil

torn leaves

1
pinch

Salt

to taste

OilsFats

29.6
ml

Olive Oil

for the salad

29.6
ml

Olive Oil

for the tomatoes

Vegetables

1
piece

Sweet Potato

peeled and cut into large chunks

8
piece

Cherry Tomatoes

Steps

Preheat the oven to 180°C.
Boil the sweet potato chunks for 5-10 minutes until just tender and drain.
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.