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Crispy Spiced Sweet Potato Salad
Crispy flash-fried egg noodles and tender roasted sweet potatoes create an irresistible contrast of textures in this fresh bowl. Cumin seeds add a warm, earthy note that pairs beautifully with a bright orange and red wine vinegar dressing. Creamy avocado slices and fresh baby spinach round out the dish, keeping things light but filling. It's a satisfying lunch or dinner that doesn't skimp on flavor.
Equipment
- Oven
- Baking sheet
- Stovetop
- Skillet
Ingredients
- 2 medium sweet potatoes, peeled and cut into chunks
- 1 tsp cumin seeds
- 2 tsp sunflower oil, plus extra for frying
- 25g/1oz dried fine egg noodles
- 2 tsp red wine vinegar
- 2 handfuls of baby leaf spinach
- 1 avocado, peeled and sliced
- ½ red onion, finely sliced
Instructions
- 1Preheat the oven to 200°C (180°C fan or gas mark 6). Toss the sweet potato chunks with the cumin seeds, 1 teaspoon of sunflower oil, and a pinch of salt and pepper.
- 2Spread the potatoes evenly across a baking sheet without crowding them. Giving the pieces space ensures they roast and caramelize rather than steam. Roast for 20 to 25 minutes until tender and golden brown.
- 3Cook the dried fine egg noodles according to the package directions, then drain them well. Pat them dry with a paper towel. Removing excess surface moisture prevents the hot oil from splattering.
- 4Pour about 1cm of sunflower oil into a wok or a deep frying pan and place it over medium-high heat. Carefully fry the cooked noodles in small batches for about 30 seconds until they turn crisp.
- 5Use a slotted spoon to transfer the crispy noodles to a plate lined with paper towels to drain any excess oil.
- 6Whisk the remaining teaspoon of sunflower oil with the orange zest, orange juice, red wine vinegar, and a pinch of seasoning in a small bowl to create the dressing.
- 7Place the roasted sweet potatoes, baby leaf spinach, sliced avocado, and finely sliced red onion into a large mixing bowl. Drizzle the orange dressing over the top and toss gently to combine. Divide the salad between two plates and finish by crumbling the crispy fried noodles over each portion.
Nutrition
7g
Protein
23g
Fat
13g
Sugar
0.41mg
Sodium
Notes
- Make ahead: You can roast the sweet potatoes and whisk the dressing up to 2 days in advance. Store them separately in the fridge.
- Swap: If you prefer not to fry noodles, toasted pumpkin seeds or slivered almonds offer a great alternative crunch.
- Storage: This salad is best eaten immediately once assembled, as the crispy noodles will soften in the fridge.