Baked sweet potato and king prawn salad

28 August 2017 by
First published: 30 June 2017

Need a dinner that will fill you up and tickle those taste buds? This sweet potato treat is the perfect way to refuel after a tough workout. Packed with protein, low GI carbs and plenty of greens, this dish is ticking every box!

Prep time: 1 hour

Ingredients (serves 4)

For the salad:

2 American sweet potatoes

Finely grated zest and juice of ½ lemon

1 red pepper, diced

3tbsp white balsamic vinegar

4tbsp olive oil

Salt and pepper, to taste

2 avocados

1 lettuce

1tbsp rapeseed oil

8 spring onions

For the prawns:

12 king prawns, peeled

4 garlic cloves, thinly sliced

2tbsp rapeseed oil

Salt and pepper


Preheat the oven to 200°C. Wrap the sweet potatoes in foil and bake for 50 minutes. Leave to cool, cut in half and break the inside into rough chunks.

To make the dressing, mix the lemon juice and zest, red pepper, vinegar and olive oil, and whizz with a stick blender until smooth. Season with some salt and pepper.

Peel the avocado and cut into large chunks and marinate in the dressing.

Wash the lettuce and dry thoroughly, remove the heart, and roughly chop.

Cut the spring onions lengthways, then quickly brown in a frying pan in the rapeseed oil. Sprinkle with a pinch of salt and remove from the pan.

Arrange the lettuce, spring onion, avocado and sweet potato chunks in four large bowls.

Fry the king prawns and garlic over a high heat in the rapeseed oil, then add them to the salad.

Finally, sprinkle over the remaining dressing and finish with some salt and pepper to serve.


Looking for another delicious seafood salad recipe? Try this Flaked Salmon Salad

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Baked sweet potato and king prawn salad
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