Roasted Sweet Potato, Avocado and Watercress Salad

Preparation Time : 20 mins
Cooking Time : 30 mins
Serves : 4

Oli Vine Recipe Roasted sweet potato avocado and watercress salad


  • 1/3 cup Oli & Vine Creamy Ranch, Roasted Garlic, Fragrant Herbs Dressing
  • 400g orange sweet potato
  • 400g purple sweet potato
  • 1/4 cup extra virgin olive oil
  • 1 chorizo sausage, sliced diagonally
  • 1 avocado, roughly chopped
  • 2 cups watercress sprigs
  • 1/3 cup almond kernels, roughly chopped


  1. Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Cut potato lengthways into wedges. Place potato on prepared tray. Drizzle with 2 tablespoons oil. Season with salt and pepper. Roast for 30 minutes or until golden and tender. Set aside to cool for 15 minutes.

  2. Meanwhile, heat remaining oil in a frying pan over medium-high heat. Cook chorizo for 3 minutes each side until golden and crisp. Transfer to paper towel to drain.

  3. Arrange potato, chorizo, avocado and watercress in a serving plate. Sprinkle with almonds. Drizzle with dressing. Season with salt and pepper. Serve.

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