Sweet potatoes make a great salad, with plenty of fibre, vitamins and minerals to keep you going. These are roasted with spices and then covered in chilli, lime and coriander for a zesty treatment. Meal prep this one for the week.
Ingreadient
600–650g/1lb 5oz–1lb 7oz sweet potato (approx. 1 large), scrubbed or peeled and cut into large bite-sized pieces
1 tbsp ground cumin
1 tbsp ground coriander
2 tbsp rapeseed or olive oil
2 limes, juice and zest
2–4 tsp finely chopped green chilli
2 spring onions, washed, trimmed and finely sliced
20g/¾oz fresh coriander, stalks and leaves, washed, dried and finely chopped