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Mexican salad with baked sweet potato
This recipe for a meal salad with baked sweet potato, plant-based mince and avocado has a Mexican touch. It is wonderfully summery and nice and fresh!
- Preparation Time: 10 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour
Ingredients
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4sweet potatoes
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500 g(plant-based) mince
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200 g(plant-based) crème fraiche
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20slices of pickled jalapeño pepper from a jar
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1lime zest and juice
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2avocados
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½iceberg lettuce
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340 gsweetcorn canned, drained
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200 gblack beans canned, drained and rinsed
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250 gcherry tomatoes
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100 g(plant-based) cheddar
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1/2 tsppaprika powder
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15 gcoriander finely chopped
Instructions
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Preheat the oven to 200 degrees. Place the potato with skin and all in the oven. Because the skin is intact, the potato cooks from the inside out and all the flavors are preserved. This will take about 40-50 minutes. Check whether the sweet potatoes are done with a skewer, until you can prick through them easily.
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Meanwhile, make the dressing. Put 10 jalapeño peppers together with the crème fraîche, lime zest and juice in a blender and blend into a runny dressing.
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Cut all the remaining vegetables and the remaining jalapeño peppers into the desired sizes.
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Mix all the prepared ingredients together and assemble the plates.
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Cut into the cooked sweet potatoes and sprinkle with cheddar, place back in the oven and let the cheese melt.
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When the sweet potatoes are almost ready, fry the mince in a pan according to packaging instructions. Add a pinch of paprika powder and salt and pepper to taste.
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At the end sprinkle the mince and some extra cheddar on the salad. Place the baked sweet potato in the middle and pour the dressing over it and garnish with the coriander.
Notes
Tip: Having a barbecue and still looking for a side dish? Then make this salad and roast the potatoes on the BBQ! Turn them regularly and check with a skewer whether the sweet potato is done.
