BBQ Sweet Potato Salad
COURSE:
Lunch, Main Course
BBQ Sweet Potato Salad
BBQ Sweet Potato Salad
Product:
Vortex Air Fryer
Ingredients
- 1 sweet potato
- 2 tbsp BBQ sauce
- 80 g salad leaves
- 125 g cherry tomatoes
- 100 g black beans
- 30 g vegan cheese
- ¼ red onion
- 1 lime
- Salt and pepper
Instructions
- Slice the sweet potato halfway through at 3mm intervals then brush the BBQ sauce over the top and sprinkle with salt and pepper.
- Select Air Fry on the Vortex and set the temperature to 199°C and the time for 22 minutes and press Start.
- When prompted to add food, place the potato in the frying basket and flip when prompted to Turn.
- It should be soft and gooey all the way through once cooked, if not (as sizes of sweet potatoes vary) pop it back in the Vortex for another 5 minutes or until cooked to perfection.
- Whilst your potato is cooking, make your lime pickled red onion. Thinly slice the red onion, then squeeze over the juice of half the lime, hit it with a pinch of salt and set aside.
- Once the potato has cooked, halve the cherry tomatoes, grate the cheese and rinse the black beans.
- Build your bowl by starting with a layer of salad greens, then add the cherry tomatoes, black beans and cheese. Slice the sweet potato and place on top and finish with lime pickled red onion.