VEGAN THAI SALAD
Vegan Thai Salad
Serve: 1
Ingredients:
225 gram Sweet potatoes – peeled and cut into chunks
50 gram Avocado – peeled and cut into chunks
25 gram Red onion – sliced
10 gram Coriander – chopped
1-2 tsp Lemon juice
1/2 tsp Coconut or palm sugar
1/4 tsp Birds eye chilli – deseeded and finely chopped
1/4 tsp Salt
1/4 tsp Vegetarian Bouillon powder
75ml Oil
1 pinch Salt and pepper
Method
-Mix 25ml of oil, lemon juice, salt, coconut sugar and chopped chilli in a small bowl (I put them in a covered jam jar and shook). This is your salad dressing.
-Cook the sweet potato chunks in the microwave for 4 minutes.
-Put the rest of the oil into a frying pan. Then add the cooked sweet potatoes, bouillon powder, a pinch of salt and pepper. Keep stirring until the sweet potatoes caramelise and are crispy on the outside.
-Put the crispy sweet potatoes, salad dressing, red onion, avocado and coriander into a big mixing bowl. Fold the ingredients together.
-Serve Vegan Thai Salad immediately if you like a warm salad. Otherwise, it is just as lovely if you served it cold. Happy Cooking!
Tip:
-Do not overcook the sweet potatoes in the microwave as they might be too soft to fry.
-Keep an eye on the pan whilst frying the sweet potato chunks as they are easily burnt.
-Vegan Thai Salad can be served as a side salad or main course.
