Sweet Potato & Cashew Salad with an Asian Dressing

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This asian Sweet Potato & Cashew Salad is my go-to lunch at the moment. Since moving onto more of a paleo type diet, I have been living off sweet potatoes – they’re full of vitamins and fiber, and delicious no matter if they’re seasoned sweet or savoury. I have even put them in brownies!

Anything with roasted sweet potatoes is bound to be delicious and this salad is no exception. Smooth creamy potato, crisp salad leaves and a zingy, nutty dressing, oh so good, you have got to give this one a try! And it’s very simple to make. I have been making bigger quantities of the dressing so that it lasts me a few meals.

Sweet Potato & Cashew Salad with an Asian Dressing

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Serving Size: Serves 1

Sweet Potato & Cashew Salad with an Asian Dressing


  • 1 medium/large sweet potato
  • Handful of cashew nuts
  • 1 tsp tamari or soy sauce
  • 1/2 tbsp olive oil
  • A couple of handfuls of mixed rocket & spinach
  • 1/2 carrot grated
  • Juice of 1/2 lime
  • 1 tbsp sesame oil
  • 1 small garlic clove crushed
  • 1/2 tsp grated ginger
  • 1/2 tbsp tahini


  1. Preheat your oven to 200C/gas mark 6.
  2. Cut the sweet potato into thin wedges.
  3. Mix the sweet potato in a bowl with the olive oil, tamari and some salt & pepper.
  4. Roast the potato in the oven for 30-35 minutes until cooked through and browned nicely.
  5. Make the asian dressing by whisking the garlic, ginger, sesame oil, lime juice and tahini together with 1-2 tbsp of water.
  6. Toast the cashews in a pan for a few minutes until golden.
  7. Plate the salad leaves, carrot and cashews in a bowl, toss over the sweet potato and drizzle over the asian dressing. Enjoy :)

1 Comment

  1. Iss June 30, 2017 / 6:52 pm

    It’s so often when I stop by here I find recipe with my favourite ingredients ! I love both sweet potatoes and cashew !

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