Sweet Potato Salad with Lime and Coriander
Roasted sweet potato, red onion and sweetcorn in a bright lime, chilli and coriander dressing. Good warm or cold.
- Time50 min
- LevelEasy
- Costabout £0.78 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 357kcal
- 57.5gcarbs
- 14.2gof which sugars
- 11.1gfat
- 3.2gsaturates
- 8.3gprotein
- 10.5gfibre
- 0.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Toss the sweet potato with 1 tablespoon of the oil, the cumin and half the salt on a large tray.
- 2
Roast for 30 to 35 minutes, turning once, until tender and browned at the edges.
33 min - 3
Put the sliced red onion in a large bowl with the lime juice and leave for 10 minutes to soften and turn pink.
10 min - 4
Whisk the remaining 2 tablespoons of oil, the lime zest, chilli and rest of the salt into the onions and lime juice.
- 5
Add the warm sweet potato, sweetcorn, spring onions and most of the coriander. Fold gently so the potato does not break up.
- 6
Top with the remaining coriander. Serve warm or at room temperature.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
