Hot and sour Thai bowl
This salad offers the perfect balance of sweet, sour, hot and salty. It’s guaranteed to satisfy with its blend of slow-release carbs, filling protein and spice. The addition of sweet potato not only boosts fibre but also provides a source of vitamin A, which is one of my favourite skin-supporting ingredients.
Overview
Prep time
15 mins
Cook time
25 mins
Calories
400
Serves
2
Ingredients
For the dressing
1 heaped tsp honey
Zest and juice of 1 lime
1 tbsp rice vinegar
¼ red chilli, deseeded and finely diced
¼ tsp garlic granules
2 tsp toasted sesame oil
2 tbsp fish sauce
Small handful of mint leaves, chopped
For the salad
300g sweet potatoes, peeled and cut into small cubes
1 x 400g tin chickpeas, drained, rinsed and dried
2 tsp olive oil
1 tsp cornflour
1 tsp garlic granules
200g French beans, trimmed
1 red onion, thinly sliced
Small handful of coriander leaves
Small handful of basil leaves
2 large handfuls of cherry tomatoes, halved
3 tbsp roasted salted peanuts
Method
Step 1
Preheat the oven to 210C/190C fan/gas mark 6½.
Step 2
Mix together all the dressing ingredients in a bowl and set aside to let the flavours meld.
Step 3
Spread the 300g sweet potato cubes and 400g tin chickpeas out on a baking tray. Pour over the 2 tsp olive oil and sprinkle on the 1 tsp cornflour and 1 tsp garlic granules. Season and mix to coat, then spread out again. Bake in the oven for 20-25 minutes, until golden, stirring from time to time.
Step 4
Meanwhile, bring a pan of salted water to the boil. Blanch the 200g French beans for 3 minutes, then drain and immediately run them under cold water to refresh.
Step 5
Remove the sweet potato and chickpeas from the oven and set aside to cool slightly.
Step 6
In a large mixing bowl, combine the blanched French beans, roasted sweet potato and chickpeas, 1 red onion, small handfuls of coriander and basil leaves, 2 large handfuls of cherry tomatoes and 3 tbsp roasted salted peanuts.
Step 7
Pour the dressing over the salad, toss well to combine and serve.
