fbpx
Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)
Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Roasted Sweet Potato & Mint Salad

Previous
Next

Sweet potato gives a mellow earthiness to this salad, and the pops of mint bring herbaceous freshness and zing to every mouthful. Paired with the tangy Vietnamese dressing and it’s a knockout side dish.

WATCH THIS RECIPE

ROASTED SWEET POTATO & MINT SALAD WITH VIETNAMESE DRESSING

PREP TIME

15 minutes

COOK TIME

40 minutes

SERVES

4

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 

Steps

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. 

Tags:

APPEARS IN THESE

Collections

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

Popular on Marion's Kitchen