Sweet Potato & Couscous Salad
with avocado and feta
A simple, unfussy, and delicious little salad number that we love to make for lunches.
Ingredients
1 large sweet potato
approx. 450g3 tbsp of extra virgin olive oil
1/2 tsp of garlic granules
120g dried couscous
170ml vegetable stock
70g kale
1 large avocado
120g feta
dairy or dairy-freeChilli flakes
optional
Method
Begin by preheating the oven to 180ºc. Wash the sweet potato and very carefully cut into small chunks. Drizzle with 2 tablespoons of olive oil and the garlic granules and place in the oven for 25 minutes to cook.
Meanwhile cover the couscous in hot vegetable stock and let it cook.
Next massage the kale in the remaining tablespoon of olive oil. Season with salt and put to one side.
When the sweet potato chunks are cooked line the lunch boxes with a small amount of kale and then combine the rest with the couscous and sweet potato chunks.
Fill the boxes with this mixture and then top with the feta chunks.
Serve with the avocado slices fresh each day and add a pinch of chilli flakes, if you like. Enjoy!
Serves 3.
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