Watch how it’s made on Instagram
Sweet potato, green beans, smoked salmon and a pickle and herb yoghurt dressing, for nights when you want to eat well but can’t be bothered. Nothing here needs more than a few minutes of your attention.
Serves 1
Prep 5 min
Cook 20 min
The recipe
Per serving · 1 bowl
410 kcal · 27 g protein · 8 g fibre · 16 g fat
Ingredients
For the bowl
1 small sweet potato, cubed, about 5 oz150 g
2 tsp extra virgin olive oil, divided
1 cup100 g frozen green beans
3.5 oz100 g smoked salmon
For the dressing
3 tbsp Greek yoghurt
1 tsp Dijon mustard
1 to 2 tbsp pickle juice
1 tbsp pickles, finely chopped
A handful fresh dill and parsley, chopped
Method
Cook the sweet potato
Toss the cubes with 1 teaspoon of the olive oil and air fry at 400°F200°C for 15 to 18 minutes, shaking halfway, until golden.Cook the beans
Boil or steam the frozen green beans for 3 to 4 minutes, then let them cool a little.Make the dressing
Mix the yoghurt with the Dijon, the rest of the olive oil and enough pickle juice to loosen it. Stir in the herbs and chopped pickles.Assemble
Pile the sweet potato, green beans and smoked salmon into a bowl and spoon the dressing over.
Make it yours
No air fryer
Roast the sweet potato at 220°C conventional, 200°C fan (425°F) for 20 to 25 minutes.
Hot smoked salmon
It flakes beautifully and makes this feel more like a warm dinner.
More greens
Add a handful of spinach or rocket under everything.
Worth knowing
Smoked salmon → protein plus the omega-3 fats EPA and DHA, ready to eat. It’s salty, so the dressing doesn’t need extra salt.
Sweet potato and green beans → most of the 8 g of fibre in the bowl.
Frozen vegetables → frozen soon after picking, so often as nutritious as fresh, and there’s nothing to chop.
Yoghurt dressing → protein in the sauce, not just on the plate.
Roast a double batch of sweet potato and tomorrow’s bowl takes five minutes.
Nutrition is an estimate based on standard ingredient values, rounded. Your brands will vary a little.
