What are the main ingredients in Beef & Roast Sweet Potato Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Sugar/Sweetener/Honey

What is the nutritional information of Beef & Roast Sweet Potato Salad?

Calories: 925, Carbs: 69 grams, Fat: grams, Protein: 48.6 grams, Sugar: 24.8 grams, Salt: 1016 grams

How do I prepare Beef & Roast Sweet Potato Salad?

CRISPY SWEET POTATO CHUNKS: Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. SET YOUR SIGHTS ON SALAD: While the sweet potato is roasting, rinse and roughly shred the salad leaves. Roughly dice the tomato. Rinse and pick the basil. Roughly chop ½ the basil and set aside. Halve the avocado and remove the pip. Peel off the avocado skin, keeping the flesh intact. Slice the avocado flesh and season. GET DRESSED FOR DINNER: In a small bowl, add the chopped onion (to taste), the chopped basil, the vinaigrette, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning. Set aside. TOAST THE SEEDS, BROWN THE BEEF: When the sweet potato has 8-10 minutes remaining, place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan. Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the beef strips and the rub. Fry for 1-2 minutes per side until browned. Season to taste. A FLAVOUR COMBINATION: In a salad bowl, combine the shredded salad leaves, the diced tomato, the roasted sweet potato chunks, ½ the toasted pumpkin seeds, and ½ the drained feta. Pour over ½ the dressing and toss to combine. SENSATIONAL SALAD: Plate up the dressed salad. Top with the beef strips and the avocado slices. Scatter over the remaining pumpkin seeds and feta. Drizzle over the remaining dressing and garnish with the remaining basil leaves. Dig in, Chef!

What should be prepared from my kitchen to make Beef & Roast Sweet Potato Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Sugar/Sweetener/Honey

Beef & Roast Sweet Potato Salad

Name: Beef & Roast Sweet Potato Salad
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter; Sugar/Sweetener/Honey

Stuck in a salad rut? Then this recipe will remind you how versatile of a dish it can be. On a bed of dijon mustard & red wine vinaigrette dressed salad leaves lie juicy strips of browned beef & slices of creamy avo. Finished with a sprinkling of toasted seeds & salty feta crumbs.

Beef & Roast Sweet Potato Salad

with avocado, tomato & a red wine vinaigrette

Hands on Time: 20 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Beef
Danish-style Feta
Free-range Beef Rump Strips
Fresh Basil
NOMU BBQ Rub
Pumpkin Seeds
Red Onion
Salad Leaves
Sweet Potato
Tomato
Tomatoes
Vinaigrette

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter
Sugar/Sweetener/Honey

Photo of Beef & Roast Sweet Potato Salad

Serves 1

CRISPY SWEET POTATO CHUNKS
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
SET YOUR SIGHTS ON SALAD
While the sweet potato is roasting, rinse and roughly shred the salad leaves. Roughly dice ½ of the tomato. Rinse and pick the basil. Roughly chop ½ the basil and set aside. Halve the avocado and set aside the half containing the pip for another meal. Peel off the avocado skin, keeping the flesh intact. Slice the avocado flesh and season.
GET DRESSED FOR DINNER
In a small bowl, add the chopped onion (to taste), the chopped basil, the vinaigrette, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning. Set aside.
TOAST THE SEEDS, BROWN THE BEEF
When the sweet potato has 8-10 minutes remaining, place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan. Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the beef strips and the rub. Fry for 1-2 minutes per side until browned. Season to taste.
A FLAVOUR COMBINATION
In a salad bowl, combine the shredded salad leaves, the diced tomato, the roasted sweet potato chunks, ½ the toasted pumpkin seeds, and ½ the drained feta. Pour over ½ the dressing and toss to combine.
SENSATIONAL SALAD
Plate up the dressed salad. Top with the beef strips and the avocado slices. Scatter over the remaining pumpkin seeds and feta. Drizzle over the remaining dressing and garnish with the remaining basil leaves. Dig in, Chef!

Sweet Potato - 250g
Salad Leaves - 20g
Tomato - 1
Fresh Basil - 3g
Avocado - 1
Red Onion - 1
Vinaigrette - 17,5ml
Pumpkin Seeds - 10g
Free-range Beef Rump Strips - 150g
NOMU BBQ Rub - 10ml
Danish-style Feta - 30g

Download the Recipe

Serves 2

CRISPY SWEET POTATO CHUNKS
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SET YOUR SIGHTS ON SALAD
While the sweet potato is roasting, rinse and roughly shred the salad leaves. Roughly dice the tomato. Rinse and pick the basil. Roughly chop ½ the basil and set aside. Halve the avocado and remove the pip. Peel off the avocado skin, keeping the flesh intact. Slice the avocado flesh and season.
GET DRESSED FOR DINNER
In a small bowl, add the chopped onion (to taste), the chopped basil, the vinaigrette, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning. Set aside.
TOAST THE SEEDS, BROWN THE BEEF
When the sweet potato has 8-10 minutes remaining, place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan. Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the beef strips and the rub. Fry for 1-2 minutes per side until browned. Season to taste.
A FLAVOUR COMBINATION
In a salad bowl, combine the shredded salad leaves, the diced tomato, the roasted sweet potato chunks, ½ the toasted pumpkin seeds, and ½ the drained feta. Pour over ½ the dressing and toss to combine.
SENSATIONAL SALAD
Plate up the dressed salad. Top with the beef strips and the avocado slices. Scatter over the remaining pumpkin seeds and feta. Drizzle over the remaining dressing and garnish with the remaining basil leaves. Dig in, Chef!

Sweet Potato - 500g
Salad Leaves - 40g
Tomato - 1
Fresh Basil - 5g
Avocado - 1
Red Onion - 1
Vinaigrette - 35ml
Pumpkin Seeds - 20g
Free-range Beef Rump Strips - 300g
NOMU BBQ Rub - 20ml
Danish-style Feta - 60g

Download the Recipe

Serves 3

CRISPY SWEET POTATO CHUNKS
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
SET YOUR SIGHTS ON SALAD
While the sweet potato is roasting, rinse and roughly shred the salad leaves. Roughly dice 1½ of the tomatoes. Rinse and pick the basil. Roughly chop ½ the basil and set aside. Halve the avocados and set aside one of the halves containing the pip for another meal. Peel off the avocado skin, keeping the flesh intact. Slice the avocado flesh and season.
GET DRESSED FOR DINNER
In a small bowl, add the chopped onion (to taste), the chopped basil, the vinaigrette, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning. Set aside.
TOAST THE SEEDS, BROWN THE BEEF
When the sweet potato has 8-10 minutes remaining, place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan. Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the beef strips and the rub. Fry for 1-2 minutes per side until browned. You may need to do this step in batches. Season to taste.
A FLAVOUR COMBINATION
In a salad bowl, combine the shredded salad leaves, the diced tomatoes, the roasted sweet potato chunks, ½ the toasted pumpkin seeds, and ½ the drained feta. Pour over ½ the dressing and toss to combine.
SENSATIONAL SALAD
Plate up the dressed salad. Top with the beef strips and the avocado slices. Scatter over the remaining pumpkin seeds and feta. Drizzle over the remaining dressing and garnish with the remaining basil leaves. Dig in, Chef!

Sweet Potato - 750g
Salad Leaves - 60g
Tomatoes - 2
Fresh Basil - 8g
Avocados - 2
Red Onion - 1
Vinaigrette - 52,5ml
Pumpkin Seeds - 30g
Free-range Beef Rump Strips - 450g
NOMU BBQ Rub - 30ml
Danish-style Feta - 90g

Download the Recipe

Serves 4

CRISPY SWEET POTATO CHUNKS
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
SET YOUR SIGHTS ON SALAD
While the sweet potato is roasting, rinse and roughly shred the salad leaves. Roughly dice the tomatoes. Rinse and pick the basil. Roughly chop ½ the basil and set aside. Halve the avocados and remove the pips. Peel off the avocado skin, keeping the flesh intact. Slice the avocado flesh and season.
GET DRESSED FOR DINNER
In a small bowl, add the chopped onion (to taste), the chopped basil, the vinaigrette, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning. Set aside.
TOAST THE SEEDS, BROWN THE BEEF
When the sweet potato has 8-10 minutes remaining, place the pumpkin seeds in a pan over medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan. Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the beef strips and the rub. Fry for 1-2 minutes per side until browned. You may need to do this step in batches. Season to taste.
A FLAVOUR COMBINATION
In a salad bowl, combine the shredded salad leaves, the diced tomatoes, the roasted sweet potato chunks, ½ the toasted pumpkin seeds, and ½ the drained feta. Pour over ½ the dressing and toss to combine.
SENSATIONAL SALAD
Plate up the dressed salad. Top with the beef strips and the avocado slices. Scatter over the remaining pumpkin seeds and feta. Drizzle over the remaining dressing and garnish with the remaining basil leaves. Dig in, Chef!