Roasted Sweet Potato & Mint Salad with Vietnamese Dressing

Roasted Sweet Potato & Mint Salad with Vietnamese Dressing

Roasted Sweet Potato & Mint Salad with Vietnamese Dressing

Previous Next INGREDIENT Roasted Sweet Potato & Mint Salad with Vietnamese Dressing European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: – calories – fat

Ingredients

1kg (2.2 lb) sweet potato, coarsely chopped into 3-4cm (1-11/2 in) pieces 

2 tbsp olive oil 

sea salt 

4 cups rocket leaves (arugula) 

½ bottle Marion’s Kitchen Vietnamese Style Tangy Dressing  

1 red onion, thinly sliced 

2/3 cup fresh mint leaves, torn 

¼ cup chopped roasted peanuts 

Instructions

STEP 1 

Preheat oven to 200°C/400°F. 

 

STEP 2 

Place the sweet potato in a large baking dish. Drizzle with oil and season with salt. Bake, turning halfway through cooking, for 40 minutes or until crisp. 

 

STEP 3 

Place the rocket on a serving platter. Drizzle with a little Marion’s Kitchen Vietnamese Style Tangy Dressing. Combine the sweet potato, onion and mint in a bowl and arrange on top of the rocket. Drizzle over the remaining dressing and sprinkle with peanuts. 

Related posts

Marion’s Best Dim Sim

Quick(ish) Asian Ragu

Baked BBQ Pork Buns