BBQ Sweet Potato Salad

Lunch, Main Course

BBQ Sweet Potato Salad

BBQ Sweet Potato Salad


  • 1 sweet potato
  • 2 tbsp BBQ sauce
  • 80 g salad leaves
  • 125 g cherry tomatoes
  • 100 g black beans
  • 30 g vegan cheese
  • ¼ red onion
  • 1 lime
  • Salt and pepper


  1. Slice the sweet potato halfway through at 3mm intervals then brush the BBQ sauce over the top and sprinkle with salt and pepper.
  2. Select Air Fry on the Vortex and set the temperature to 199°C and the time for 22 minutes and press Start.
  3. When prompted to add food, place the potato in the frying basket and flip when prompted to Turn.
  4. It should be soft and gooey all the way through once cooked, if not (as sizes of sweet potatoes vary) pop it back in the Vortex for another 5 minutes or until cooked to perfection.
  5. 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.
  6. Once the potato has cooked, halve the cherry tomatoes, grate the cheese and rinse the black beans.
  7. 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.

Lunch, Main Course

Air Fryer, Vegan