This Sweet Potato Salad recipe with fresh salsa is a economical, flavorful meal

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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When asked how to save money on eating out, Henry Firth and Ian Theasby have a simple answer: cooking.

In their latest book, Bosh on a Budget, the friends behind blockbuster YouTube, social media and cookbook brand Bosh seek to dispel another misconception about consuming a plant-based product — that it’s expensive. In previous bestsellers, they wanted to show readers that vegan cooking doesn’t have to be difficult, doesn’t have to take too much time, and doesn’t have to be unhealthy. This time, in a work well-timed to coincide with the world’s inflationary crisis, they aim to show that it doesn’t have to cost an arm and a leg, either.

But you have to be willing to put in a bit of work. “If you don’t buy the burger patties and the sausages from the refrigerated section and you just focus on veggies and legumes and grains, you’re left with meals that are super nutritious, super tasty and really super pocket-friendly,” Theasby, 37, said in a Zoom interview from the company’s London headquarters.

As Firth, 38, put it, “The bread and butter of baking and cooking is affordable. … Essentially, they are ingredients. All of these things can be bought affordably, especially when it’s seasonal, especially if you know where to shop. The problem is when we start buying things in packs or things that are factory made.”

A Guide to Sweet Potato Varieties: How to Choose, Prepare, and Store Them

Of course, that means knowing what to do with those ingredients when you get home with them — and having the time to do it, too. That’s where the duo’s recipes come in – although they also suggest that everyone be as adept as possible at what they call the “fridge heist”: opening the fridge, seeing what’s inside – paying extra attention to what’s fastest needs to be used up – and employ some back pocket techniques that are adaptable enough to use.

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

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

Many of the recipes in her book are just good ideas for making dishes that taste special, even special enough to serve to friends, using mostly inexpensive ingredients.

That’s the case with this Sweet Potato Salsa Salad recipe, a rich, healthy, and hearty dish that’s perfect for your next picnic, cookout—or really any party. They roast sweet potatoes for the base and bulk, including unpeeled garlic cloves. They add cherry tomatoes, corn, black beans and peppers to the mix and top the whole shebang with a fresh salsa that uses that roasted garlic plus red onion, jalapeño, lime, cilantro and a single avocado (possibly the most expensive ingredient here). .

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

To me, that’s the quality that makes this simple – and affordable – recipe priceless.

For the most efficient use of your time, allow the sweet potatoes to roast before proceeding with the rest of your ingredient prep.

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

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  • 3 sweet potatoes (1 1/2 pounds total), scrubbed and cut into 3/4-inch pieces
  • 3 garlic cloves, unpeeled
  • 6 tablespoons extra virgin olive oil, divided
  • 1 tablespoon smoked paprika
  • 1 teaspoon fine salt, divided, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, divided, plus more to taste
  • 1 ripe avocado, peeled, seeded and diced
  • 1 medium red onion (8 ounces), finely chopped
  • 1 jalapeño pepper, destemmed and thinly sliced ​​(with seeds)
  • 1 cup lightly wrapped fresh coriander leaves and tender stems, chopped, plus whole leaves for garnish
  • 2 teaspoons finely grated lime zest
  • 1/4 cup fresh lime juice (from 2 to 3 limes)
  • 1 pint cherry tomatoes, halved
  • 1 1/2 cups fresh or frozen corn kernels
  • 1 (14 ounce) can unsalted 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 center of the oven and preheat to 350 degrees.

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

Meanwhile, in a medium bowl, toss together the avocado, onion, jalapeño, cilantro, lime zest and juice, 2 tablespoons olive oil, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper until combined.

When the sweet potato mixture has cooled, remove the garlic cloves, peel and chop, add to the avocado salsa and toss to combine.

Add the tomatoes, corn, beans, and peppers to the skillet with the sweet potatoes and toss to combine. Drizzle with the remaining 2 tbsp olive oil. Taste and season with more salt and pepper as needed.

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

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

Calories: 303; total fat: 15 g; Saturated fat: 2 g; cholesterol: 0 mg; Sodium: 416 mg; carbohydrates: 38 g; dietary fiber: 9 g; Sugar: 7g; Protein: 7 g

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

Adapted from “Bosch! on a budget” by Henry Firth and Ian Theasby (HQ, 2022).

Tested by Joe Yonan; email questions insatiable@washpost.com.

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