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Roasted Sweet Potato and Mint Salad with Vietnamese Dressing

It’s the side dish recipe that never disappoints: a sweet potato and mint salad with a mellow earthiness, herbaceous freshness and zing in every mouthful. Pair it with a tangy Vietnamese dressing to make it even more delectable.

WATCH THIS RECIPE

Roasted Sweet Potato and Mint Salad with Vietnamese Dressing

PREP TIME
15 minutes
COOK TIME
40 minutes
SERVES
4
Ingredients

1kg (2 lb 3 oz) sweet potato, coarsely chopped into 3-4cm (roughly 1.5 inch) 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 

Steps
  • Step 1

    Preheat oven to 200°C/390°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. 

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

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