This recipe for sweet potato salad with fresh salsa is a thrifty and tasty dish


Sweet potato salsa salad

Active time:25 minutes

Total time:40 minutes

Servings:6 to 8

Active time:25 minutes

Total time:40 minutes

Servings:6 to 8

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Henry Firth and Ian Theasby have a simple answer to the question of how to save money on food: Cook.

In their latest book, “Bosh on a Budget,” the friends behind YouTube blockbuster, social media and cookbook brand Bosh set out to squash yet another common misconception about eating a plant-based — that it’s is expensive. In previous bestsellers, they aimed to show readers that vegan cooking doesn’t need to be difficult, doesn’t need to take too long, and doesn’t need to be difficult. to be unhealthy. This time, in a well-conceived book on the global inflation crisis, they want to show that it doesn’t have to cost an arm and a leg either.

But you have to be prepared to do a little work. “When you don’t buy the burger patties and sausages from the cooler aisle and just focus on vegetables and focus on legumes and grains, you end up with super nutritious meals, super delicious and actually super nice for your pocket,” Theasby, 37, said in a Zoom interview from the company’s London headquarters.

As Firth, 38, puts it, “The cogs of baking and cooking are affordable. …Essentially, it’s ingredients. All of these products can be had at an affordable price, especially if they are seasonal, especially if you know where to shop. The problem is when you start buying things that are bundled or factory-made.

Guide to sweet potato varieties: how to choose, prepare and store them

This, of course, means knowing what to do with those ingredients when you get them home – and having the time to do that, too. That’s where the duo’s recipes come in – although they also suggest everyone should be as adept as possible at what they call the “fridge raid”: open your fridge, see what’s inside – paying particular attention to what needs to be used sooner – and employ back pocket techniques that are adaptable enough to use them.

Theasby and Firth are also big proponents of batch cooking and freezing, gifts to your future self for those nights you just can’t cut an onion.

“If you make a bowl of bolognese or curry or chili on a Monday, if you make four times that, you’ll have food for four times that,” says Theasby. “You save time, which is the most important resource, but you also reduce the amount of waste.”

Many of the recipes in their book are just plain good ideas for turning mostly inexpensive ingredients into dishes that taste special, even special enough to serve friends.

That’s the case with this Sweet Potato Salsa Salad Recipe, a hearty, healthy, and hearty dish that belongs at your next picnic, barbecue — or any other party. You roast sweet potatoes for the base and the mass, including the unpeeled garlic cloves. You add cherry tomatoes, corn, black beans, and peppers to the mix, and top it all off with a fresh salsa that uses that roasted garlic plus red onion, jalapeño, lime, cilantro, and a single avocado (potentially the most expensive ingredient here) .

Firth and Theasby say they drew inspiration for the dish from Mexican chef Gabriela Cámara’s “MasterClass,” particularly the revelation that salsas are salads. “It’s just a really nice thing to eat because even though it’s a big bowl of salad, every bite is different from the last.”

For me, it’s the quality that elevates this simple – and affordable – recipe into something invaluable.

For the best use of your time, roast the sweet potatoes before proceeding with the rest of your ingredient prep.

Storage Notes: Refrigerate up to 3 days, preferably keeping sweet potato mixture and salsa separate.

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  • 3 sweet potatoes (1 1/2 pounds total), washed and cut into 3/4-inch pieces
  • 3 garlic cloves, unpeeled
  • 6 tablespoons extra virgin olive oil, divided
  • 1 tablespoon smoked paprika
  • 1 tsp fine salt, divided, plus more to taste
  • 1/2 tsp freshly ground black pepper, divided, plus more to taste
  • 1 ripe avocado, peeled, pitted and cubed
  • 1 medium red onion (8 ounces), finely chopped
  • 1 jalapeño pepper, stemmed and thinly sliced ​​(with seeds)
  • 1 cup loosely packed fresh cilantro leaves and tender stems, chopped, plus whole leaves for garnish
  • 2 teaspoons finely grated lime zest
  • 1/4 cup fresh lime juice (2-3 limes)
  • 1 pint cherry tomatoes, halved
  • 1 1/2 cups fresh or frozen corn kernels
  • One can (14 ounces) no salt added black beans, drained and rinsed (or 1 1/2 cups cooked black beans)
  • 2 red bell peppers, stemmed, seeded and chopped
  • 1/2 cup toasted pumpkin seeds

Place a rack in the middle of the oven and preheat to 350 degrees.

In a large roasting pan, combine sweet potatoes, garlic, 2 tbsp olive oil, smoked paprika, 1/2 tsp salt and 1/4 tsp pepper. Roast for 30 to 40 minutes, or until the sweet potatoes and garlic are very tender. Let cool slightly or completely in pan.

Meanwhile, in a medium bowl, combine the avocado, onion, jalapeño pepper, cilantro, lime zest and juice, 2 tbsp olive oil and 1/2 tbsp remaining 1/4 tsp salt and 1/4 tsp pepper until combined.

When the sweet potato mixture has cooled, remove the garlic cloves, remove their skins, chop them, add them to the avocado salsa and mix.

In the roasting pan with the sweet potatoes, add the tomatoes, corn, beans and peppers, and toss to combine. Drizzle with the remaining 2 tablespoons of olive oil. Taste and season with more salt and pepper, if needed.

Pile the sweet potato mixture on a large platter. Garnish with salsa, pumpkin seeds and cilantro leaves, and serve.

Per serving (1 1/2 cups), based on 8

Calories: 303; Total fat: 15g; Saturated fat: 2g; Cholesterol: 0mg; Sodium: 416mg; Carbohydrates: 38g; Dietary fiber: 9g; Sugar: 7g; Protein: 7g

This analysis is an estimate based on the available ingredients and this preparation. It should not replace the advice of a dietitian or nutritionist.

Adapted from “Showcases! On a Budget,” by Henry Firth and Ian Theasby (HQ, 2022).

Tested by Joe Yonan; questions by e-mail to [email protected].

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