This sweet potato salad recipe with fresh salsa is a thrifty, tasty dish

But you have to be willing to do a little work. “If you don’t buy hamburger patties and sausages from Chiller Isle, just focus on vegetables, focus on legumes and grains, it’s a very nutritious, very tasty, and actually very pocket-friendly meal. Theasby, 37, said in a Zoom interview from the company’s London headquarters.

38-year-old Firth said: … In essence, they are materials. Everything is affordable, especially if it’s seasonal, especially if you know where to shop. The problem is when we start buying things in packs, or when we start buying things made in the factory. “

Sweet potato variety guide: how to choose, prepare and store them

That, of course, means you need to know what to do with those ingredients when you get home — and you have time to do that. That’s where the duo recipe comes in. However, it also suggests that everyone is as familiar as possible with what is called a “refrigerator raid.” Open the fridge and see what’s there. Pay particular attention to what needs to be used up the earliest. And it employs some back pocket techniques that are well adapted to use them.

Theasby and Firth are also big advocates of batch cooking and freezing, and are gifts for yourself in the future for the night when you can’t cut onions.

“If you make something like a bowl of Bolognese, curry or chili on Monday, making four times the amount will give you four times as much food,” says Theasby. “It saves time, which is the most important resource, but it also reduces the amount of waste.”

Many of the recipes in their books are just good ideas for turning almost cheap ingredients into dishes that taste special enough to serve friends.

This is the case for this recipe of sweet potato salsa salad, a rich, healthy and hearty dish that belongs to the next picnic, cookout, or actually another party. Roast sweet potatoes into base and bulk, including unpeeled garlic cloves. Chevan fresh salsa with roasted garlic and red onions, jalapenos, limes, coriander and a single avocado (which may be the most expensive ingredient here) in addition to the mix of cherry tomatoes, corn, black beans and peppers. Put it on the whole.

Firth and Theasby say they were inspired by the Mexican chef Gabriela Cámara’s “Master Class”, especially the revelation that salsa is a salad. “It’s a big salad, but it’s really fun to eat because each bite is different from the last time.”

For me, it’s the quality that makes this simple and affordable recipe valuable.

To use your time most efficiently, roast the sweet potatoes before proceeding to prepare the rest of the ingredients.

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

Want to save this recipe? Click the bookmark icon under one serving at the top of this page, then My reading list of your washingingtonpost.com user profile..

Scaling this recipe to get a desktop version for your printer here.

• 3 sweet potatoes (1 1/2 lbs total), scrub and cut into 3/4 inch chunks
• 3 pieces of garlic, not peeled
• 6 tablespoons of extra virgin olive oil, split
• 1 tablespoon of smoked paprika
• Divide a teaspoon of fine salt and taste more
• 1/2 teaspoon of freshly ground black pepper, split and taste more
• 1 ripe avocado, peeled, pierced and made into a cube
• 1 finely chopped medium red onion (8 ounces)
• 1 jalapeno pepper, thinly sliced ​​with stems (with seeds)
• Lightly packed fresh coriander leaves and 1 cup of soft stems, chopped, whole garnish leaves
• 2 teaspoons of finely grated lime skin
• 1/4 cup fresh lime juice (2-3 limes)
• Cherry tomato 1 pint, half
• 1 1/2 cups of fresh or frozen corn kernels
• One (14 ounces) is salt-free, added black beans, drained and rinsed (or 1 1/2 cup cooked black beans)
• 2 red peppers, stems, cores, chopped
• 1/2 cup toasted pumpkin seeds

Place the rack in the middle of the oven and preheat it to 350 degrees.

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

Meanwhile, in a medium bowl, mix avocado, onion, jalapeno, silanetro, lime zest, juice, 2 tablespoons of olive oil, 1/2 teaspoon of remaining salt and 1/4 teaspoon of pepper.

When the sweet potatoes have cooled, remove the garlic, peel and chop, add to the avocado salsa and mix.

Add tomatoes, corn, beans and peppers to a roasting pan containing sweet potatoes and mix. Let it rain with the remaining 2 tablespoons of olive oil. Taste and adjust the taste with salt and pepper as needed.

Layer the sweet potato mixture on a large platter. Serve with salsa, pumpkin seeds and coriander leaves.

Based on 8 per serving (1 1/2 cup)

Calories: 303; Total Fat: 15 g; Saturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 416 mg; Carbohydrates: 38 g; Dietary Fiber: 9 g; Sugar: 7 g; Protein: 7 g

This analysis is an estimate based on the available ingredients and this preparation. It is not a substitute for the advice of a dietitian or a dietitian.

Adapted from “Bosch! Within budget” By Henry Firth and Ian Seedsby (HQ, 2022).

Tested by Joe Yonan.Email your question voraciously@washpost.com..

Scaling this recipe to get a desktop version for your printer here.

See the recipe finder for over 9,800 tested recipes.

Did you make this recipe?Take a photo Tag us on Instagram At #eatvoraciously.