Sweet Potato and Avocado Salad

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Two of the best foods on the planet combine to make this awesome, mega-tasty salad. Tastes amazing with Hellmann’s Coconut & Lime Dressing and some coconut flakes.
  • 200 g pumpkin peeled cut into cubes
  • 200 g sweet potato peeled cut into cubes
  • 4 cloves garlic
  • 2 tbsp olive oil
  • 6 tbsp Hellmann's Cocounut & Lime Dressing
  • 20 g toasted coconut flakes
  • 200 g brown basmati and wild rice blend cooked and cooled
  • 4 spring onions finely chopped
  • 1 avocado cubed
  • 10 g coriander finely chopped

Nutritional information

 

Amount per serving

Energy (kcal)

174kcal

Energy (kJ)

731kJ

Protein (g)

2.8g

Carbohydrate incl. fibre (g)

19.1g

Carbohydrate excl. fibre (g)

14.8g

Sugar (g)

2.4g

Fibre (g)

4.3g

Fat (g)

10.7g

Saturated fat (g)

3.1g

Unsaturated fat (g)

6.8g

Monounsaturated fat (g)

5.8g

Polyunsaturated fat (g)

1.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

19mg

Salt (g)

0.05g

Vitamin A (IU)

5640IU

Vitamin C (mg)

8.1mg

Calcium (mg)

27mg

Iron (mg)

0.81mg

Potassium (mg)

342mg

  • 1 Preheat the oven to 200°C, 180°C fan, Gas Mark 6.
  • 2 Place the pumpkin, sweet potatoes and garlic in a oven tray. Drizzle with olive oil and roast in oven for 30-40 minutes until nicely coloured and soft. Transfer to a large mixing bowl.
  • 3 Mix the Hellmann’s Coconut & Lime Dressing with the coconut flakes and pour the mixture over the hot vegetables. Leave to cool.
  • 4 Add the rice, spring onions, avocado and coriander and mix through.