Cajun sweet potato and meatball salad recipe
This recipe turns salad into a main meal that’s guaranteed to leave you satisfied. With four of your 5-a-day, this dish is packed with nutrients to help you stay in tip top shape.
Tip: You could replace the cumin, coriander, paprika and chilli flakes with 2tsp Cajun seasoning if you prefer.
Ingredients
- 350 g sweet potatoes, peeled and cut into 2.5cm chunks
- 1 spray of oil
- 0.8 tsp ground cumin
- 0.8 tsp ground coriander
- 0.8 tsp paprika
- 12 chicken meatballs
- 1 little gem lettuce, shredded
- 2 sticks celery, very thinly sliced
- 0.5 x 400g can kidney beans, rinsed and drained
- 7 cm chunk cucumber, very finely chopped
- 1 medium chilli, finely chopped
- 1 lime, zest and juice
- 1 tsp honey
- 1 pinch chilli flakes
Details
- Cuisine: American
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 2
Step-by-step
- Heat the oven to 220°C/fan 200°C/gas mark 7. Line a roasting tin with non-stick baking parchment. Put the sweet potatoes on the tray, spray with oil and toss. Roast for 10 mins.
- Mix the spices and chilli flakes together. Add the meatballs and spice mix to the tray of sweet potatoes, toss and cook for 20-25 mins until cooked through.
- Meanwhile, toss the lettuce, celery and beans together in a bowl. Divide between two plates. Mix the cucumber, chilli, lime zest and juice and honey in a small bowl to make a salsa, season with freshly ground black pepper and set aside.
- Top the salad with the potatoes and meatballs, and drizzle with salsa to serve.
Recipe courtesy of HECK
You might also like:
Moroccan meatball tagine recipe
Great meatballs of fire recipe
Lamb, garlic and rosemary meatballs recipe