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Ingredients
- 1kg sweet potatoes, cut into 1cm chunks
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 cup rice vinegar
- 2 tbsp toasted sesame oil
- 1 tbsp each miso paste and finely chopped peeled fresh ginger
- 1/4 tsp pepper
- 560g pre-washed mixed greens
- 8 rotisserie chicken-breast halves (about 920g), sliced
- 4 avocado, sliced
- sesame seeds
Directions
- On a large, rimmed baking sheet, toss 1kg sweet potatoes chunks with 2 tbsp olive oil and 1/4 tsp salt; roast at 230°C for 25 minutes or until tender.
- Whisk 1/4 cup rice vinegar; 2 tbsp toasted sesame oil; 1 tbsp each miso paste and finely chopped peeled fresh ginger; and 1/4 tsp pepper.
- Among 4 plates layered with 140g mixed greens, divide sweet potatoes; 2 rotisserie chicken-breast halves (about 230g), sliced; and 1 avocado, sliced.
- Drizzle with miso vinaigrette; top with sesame seeds. Serves 4.
EACH SERVING: About 2 010kJ, 21g protein, 48g carbohydrate, 24g fat (4g saturated), 11g fibre, 990mg sodium.
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Roasted sweet potato & chicken salad
| |  4 | Easy |
| | | | | Recipe Ingredients |
- 1kg sweet potatoes, cut into 1cm chunks
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 cup rice vinegar
- 2 tbsp toasted sesame oil
- 1 tbsp each miso paste and finely chopped peeled fresh ginger
- 1/4 tsp pepper
- 560g pre-washed mixed greens
- 8 rotisserie chicken-breast halves (about 920g), sliced
- 4 avocado, sliced
- sesame seeds
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Recipe Directions
- On a large, rimmed baking sheet, toss 1kg sweet potatoes chunks with 2 tbsp olive oil and 1/4 tsp salt; roast at 230°C for 25 minutes or until tender.
- Whisk 1/4 cup rice vinegar; 2 tbsp toasted sesame oil; 1 tbsp each miso paste and finely chopped peeled fresh ginger; and 1/4 tsp pepper.
- Among 4 plates layered with 140g mixed greens, divide sweet potatoes; 2 rotisserie chicken-breast halves (about 230g), sliced; and 1 avocado, sliced.
- Drizzle with miso vinaigrette; top with sesame seeds. Serves 4.
EACH SERVING: About 2 010kJ, 21g protein, 48g carbohydrate, 24g fat (4g saturated), 11g fibre, 990mg sodium.
