Smokey Sweet Potato & Ranch Salad Bowl
with Avocado & Double Fetta
Sometimes only a nourishing bowl will do and we've made sure to load this one up with only the best. With a bed of All-American spiced sweet potato, you'll have the perfect foundations for a mustard cider-laced salad. Finish it off with a drizzle of ranch dressing, avocado slices and fetta!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
sweet potato
1 sachet
All-American spice blend
1
tomato
1
avocado
1 tin
sweetcorn
1 packet
mixed salad leaves
1 packet
mustard cider dressing
2 packet
Fetta Cubes
(Contains Milk;)
1 packet
ranch dressing
(Contains Egg, Milk;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Sprinkle with All-American spice blend, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the sweet potato between two trays.
• Meanwhile, roughly chop tomato. • Slice avocado in half, scoop out flesh and thinly slice. • Drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the kernels are “popping” out.
• When the sweet potato is done, to the bowl with corn, add tomato, mixed salad leaves and mustard cider dressing. Season to taste.
• Divide salad between bowls. • Top with smokey sweet potato and sliced avocado. • Crumble over fetta cubes then drizzle with ranch dressing to serve. Enjoy!