A salad that’s heartier than the artichoke hearts in it, Chef! Oven-roasted kale, sweet potato, cannellini beans & artichokes are tossed in a zesty mustard-mayo dressing. Topped with creamy avo, salty cheese ribbons and crispy onion bits.
Sweet Potato & Avocado Salad
Sweet Potato & Avocado Salad
with crispy kale & Italian-style hard cheese
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Artichoke Hearts
- Avocado
- Avocados
- Cannellini Beans
- Crispy Onion Bits
- Garlic Clove
- Garlic Cloves
- Italian-style Hard Cheese
- Kale
- Lemon Juice
- Mustard Mayo
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
SWEET ON SWEET POTATOES
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
BEANS & KALE
Place the drained beans in a bowl. Coat in oil, the grated garlic, and seasoning. Place the shredded kale on a roasting tray. Massage with a drizzle of oil and seasoning until softened. Toss through the garlic beans. When the sweet potatoes have 10 minutes to go, pop the tray of kale & beans into the hot oven and roast for the remaining time until crispy.
A IS FOR AVO
Halve the avocado and set aside half for another meal. Peel the skin off, keeping the flesh intact. Thinly slice the avocado.
DELISH DRESSING
In a bowl, combine the mustard mayo, the lemon juice, a drizzle of olive oil, and seasoning. In a salad bowl, toss together the roasted kale & beans, the chopped artichokes, the roasted sweet potato, a drizzle of olive oil, and seasoning.
SUPERB SALAD
Bowl up the salad. Top with the sliced avo. Scatter over the cheese ribbons and the crispy onions. Drizzle over the creamy mustard dressing.
Sweet Potato - 250g
Cannellini Beans - 60g
Garlic Clove - 1
Kale - 50g
Avocado - 1
Mustard Mayo - 40ml
Lemon Juice - 10ml
Artichoke Hearts - 40g
Italian-style Hard Cheese - 20g
Crispy Onion Bits - 15ml
SWEET ON SWEET POTATOES
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
BEANS & KALE
Place the drained beans in a bowl. Coat in oil, the grated garlic, and seasoning. Place the shredded kale on a roasting tray. Massage with a drizzle of oil and seasoning until softened. Toss through the garlic beans. When the sweet potatoes have 10 minutes to go, pop the tray of kale & beans into the hot oven and roast for the remaining time until crispy.
A IS FOR AVO
Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. Thinly slice the avocado.
DELISH DRESSING
In a bowl, combine the mustard mayo, the lemon juice, a drizzle of olive oil, and seasoning. In a salad bowl, toss together the roasted kale & beans, the chopped artichokes, the roasted sweet potato, a drizzle of olive oil, and seasoning.
SUPERB SALAD
Bowl up the salad. Top with the sliced avo. Scatter over the cheese ribbons and the crispy onions. Drizzle over the creamy mustard dressing.
Sweet Potato - 500g
Cannellini Beans - 120g
Garlic Clove - 1
Kale - 100g
Avocados - 2
Mustard Mayo - 80ml
Lemon Juice - 20ml
Artichoke Hearts - 80g
Italian-style Hard Cheese - 40g
Crispy Onion Bits - 30ml
SWEET ON SWEET POTATOES
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
BEANS & KALE
Place the drained beans in a bowl. Coat in oil, the grated garlic, and seasoning. Place the shredded kale on a roasting tray. Massage with a drizzle of oil and seasoning until softened. Toss through the garlic beans. When the sweet potatoes have 10 minutes to go, pop the tray of kale & beans into the hot oven and roast for the remaining time until crispy.
A IS FOR AVO
Halve the avocados and set aside one of the halves for another meal. Peel the skin off, keeping the flesh intact. Thinly slice the avocado.
DELISH DRESSING
In a bowl, combine the mustard mayo, the lemon juice, a drizzle of olive oil, and seasoning. In a salad bowl, toss together the roasted kale & beans, the chopped artichokes, the roasted sweet potato, a drizzle of olive oil, and seasoning.
SUPERB SALAD
Bowl up the salad. Top with the sliced avo. Scatter over the cheese ribbons and the crispy onions. Drizzle over the creamy mustard dressing.
Sweet Potato - 750g
Cannellini Beans - 180g
Garlic Cloves - 2
Kale - 150g
Avocados - 3
Mustard Mayo - 120ml
Lemon Juice - 30ml
Artichoke Hearts - 120g
Italian-style Hard Cheese - 60g
Crispy Onion Bits - 45ml
SWEET ON SWEET POTATOES
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
BEANS & KALE
Place the drained beans in a bowl. Coat in oil, the grated garlic, and seasoning. Place the shredded kale on a roasting tray. Massage with a drizzle of oil and seasoning until softened. Toss through the garlic beans. When the sweet potatoes have 10 minutes to go, pop the tray of kale & beans into the hot oven and roast for the remaining time until crispy.
A IS FOR AVO
Halve the avocados and remove the pips. Peel the skin off, keeping the flesh intact. Thinly slice the avocado.
DELISH DRESSING
In a bowl, combine the mustard mayo, the lemon juice, a drizzle of olive oil, and seasoning. In a salad bowl, toss together the roasted kale & beans, the chopped artichokes, the roasted sweet potato, a drizzle of olive oil, and seasoning.
SUPERB SALAD
Bowl up the salad. Top with the sliced avo. Scatter over the cheese ribbons and the crispy onions. Drizzle over the creamy mustard dressing.
Sweet Potato - 1kg
Cannellini Beans - 240g
Garlic Cloves - 2
Kale - 200g
Avocados - 4
Mustard Mayo - 160ml
Lemon Juice - 40ml
Artichoke Hearts - 160g
Italian-style Hard Cheese - 80g
Crispy Onion Bits - 60ml
Woolies Products in this dish
