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Mexican vegetarian Caesar salad recipe
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Mexican-inspired sweet potato san choy bao, ready in 25 minutes. Prep sweet potatoes 2 days ahead. Enjoy this easy and delicious summer dinner!
Ingredients:
  • 300g sweet potato, cut into 1.5cm pieces
  • 18.20 gm olive oil
  • 7.50 gm taco spice mix
  • 260g (1 cup) Greek-style yoghurt
  • 1 lime, rind finely grated, juiced
  • 7.20 gm honey
  • 2 baby gem lettuces, leaves separated
  • 400g can black beans, rinsed, drained
  • 1 avocado, thinly sliced
  • 250.00 ml fresh coriander sprigs
  • 100g corn chips
  • Pickled jalapeños, to serve (optional)
Instructions:
  • Preheat the oven to 240°C or 220°C fan forced. Line a baking tray with baking paper. Spread sweet potato, oil, and spice mix on the tray, season with salt and pepper, and toss to coat. Roast for 15 minutes until the sweet potato is tender.
  • Mix together the yogurt, lime zest, lime juice, and honey in a bowl. Season to taste.
  • Arrange lettuce on individual plates. Top with a mixture of beans, avocado, and sweet potato. Sprinkle with crumbled corn chips. Drizzle with dressing. Serve with jalapeños and extra corn chips on the side, if desired.

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