eCook Meal
Beef & Roast Sweet Potato Salad
with avocado, tomato & a red wine vinaigrette
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.
Serving guide
Choose your portion size.
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
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
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
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!
Sweet Potato - 1kg
Salad Leaves - 80g
Tomatoes - 2
Fresh Basil - 10g
Avocados - 2
Red Onion - 1
Vinaigrette - 70ml
Pumpkin Seeds - 40g
Free-range Beef Rump Strips - 600g
NOMU BBQ Rub - 40ml
Danish-style Feta - 120g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R131.00
for 4 servings · R32.75 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Vinaigrette needs 70 mlFrench Vinaigrette 300 ml 300 ml at R62.99 · 23% of packR14.70
-
Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
-
Red Onion needs 1Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
-
Avocados needs 2Ripen at Home Loose Avocado R19.99 · whole pack (size can't be divided)R19.99
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
-
Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
-
Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
Not in the Woolies basket — source these elsewhere:
- NOMU BBQ Rub
- Free-range Beef Rump Strips
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Beef & Roast Sweet Potato Salad?
The preparation time for Beef & Roast Sweet Potato Salad with avocado, tomato & a red wine vinaigrette is between 20 and 30 minutes.
What is the total time required to make Beef & Roast Sweet Potato Salad with avocado, tomato & a red wine vinaigrette?
The total time required to make Beef & Roast Sweet Potato Salad with avocado, tomato & a red wine vinaigrette is between 30 and 45 minutes.
How many servings does Beef & Roast Sweet Potato Salad provide?
4 servings
What are the main ingredients in Beef & Roast Sweet Potato Salad?
Avocado, Beef, Feta, Free-range Beef Rump Strips, Fresh Basil, NOMU BBQ Rub, Pumpkin Seeds, Red Onion, Salad Leaves, Sweet Potato, Tomato, Vinaigrette
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?
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. 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. 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. 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?
Avocado, Beef, Feta, Free-range Beef Rump Strips, Fresh Basil, NOMU BBQ Rub, Pumpkin Seeds, Red Onion, Salad Leaves, Sweet Potato, Tomato, Vinaigrette
How many calories does Beef & Roast Sweet Potato Salad have?
925 calories
How much fat content does Beef & Roast Sweet Potato Salad have?
grams