BBQ Sweet Potato Salad

By: The Culinary Cartel

BBQ Sweet Potato Salad
cuisine icon Cooking Technique
Air Fry
cuisine icon Keywords
1 serving, air fry, black beans, cheese, cherry tomatoes, cook 25 min, lime, lunchbox, potato, prep 5 min, red onion, salad, salad leaves, salt & pepper as needed, tbsp barbecue sauce, vegan

prep icon Prep Time
5 min
cook icon Cook Time
25 min

serving icon Servings
1 Serving
Ingredients
  • 1 sweet potato
  • 2 tbsp barbecue sauce
  • 80 g mixed salad leaves
  • 125 g cherry tomatoes
  • 100 g tinned black beans
  • 30 g cheese
  • ¼ red onion
  • 1 lime
  • Salt & pepper as needed
Instructions
  • Slice the sweet potato halfway through at 3mm intervals then brush the BBQ sauce over the top and sprinkle with salt and pepper.
  • Select Air Fry on the appliance and set the temperature to 199°C / 390°F and the time for 22 Minutes and Press Start.
  • When prompted to add food, place the sweet potato in the frying basket and flip when prompted to Turn.
  • It should be soft and gooey all the way through once cooked, if not (as sizes of sweet potatoes vary) pop it back for another 5 Minutes or until cooked to perfection.
  • Whilst your potato is cooking, make your lime pickled red onion. Thinly slice the red onion, then squeeze over the juice of half the lime, hit it with a pinch of salt and set aside.
  • Once the potato has cooked, halve the cherry tomatoes, grate the cheese and rinse the black beans.
  • Build your bowl by starting with a layer of salad greens, then add the cherry tomatoes, black beans and cheese. Slice the sweet potato and place on top and finish with lime pickled red onion.
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