Sweet Potato & Artichoke Salad with Basil Oil

This salad is absolutely packed with flavour from the sweetness of the sweet potato and the saltiness of the grilled artichoke to the crunchiness of the pine nuts. Not only is it super tasty, it is loaded with nutrients. The Basil oil tops it off so beautifully and gives it a lovely fresh taste! (From the world’s first vegan football club!)

Gluten free
Wheat free
Low fat, low sugar

Click on a star to rate this recipe! You must log in first.

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Meal

  • lunches
  • sides-light-meals-and-salads

Servings

2-4

Ingredients

Salad

  • 2 jars or tins artichoke hearts, drained and halved
  • 2 large sweet potato, cut into cubes
  • 3 garlic cloves, finely sliced
  • 2 tbsp dried thyme
  • 1 bag spinach
  • 1 bag rocket
  • Handful pine nuts
  • Extra virgin coconut oil
  • Fine sea salt

Basil oil

  • 1 bunch basil
  • Bowl of ice water
  • Rapeseed or olive oil

Instructions

  1. Pre-heat the oven to 180ºC (fan)/350ºF/Gas Mark 4.
  2. Place the sweet potato on a baking tray with the garlic, dried thyme, a pinch salt and small amount coconut oil.
  3. Roast for 25-30 minutes or until soft on the inside and crispy on the outside.
  4. Whilst the potato is cooking, grill the sliced artichoke hearts on a grill pan with a little coconut oil.
  5. Leave sweet potato & artichoke hearts to cool once cooked.

Basil Oil

  1. Bring a small sauce pan of water to the boil and blanch the basil for 30 seconds.
  2. Immediately put the basil into a sieve and shock freeze it in the bowl of ice water.
  3. Drain the blanched basil and then blitz it with a pinch of salt and some oil in a blender.
  4. This will last for 1-2 weeks in the fridge.

Assembly

  1. Combine the rocket and spinach in a large salad bowl.
  2. Toss the leafs in the basil oil dressing.
  3. Add the cooled sweet potato & artichoke hearts.
  4. Toss again, adding the pine nuts.
  5. Serve with a little basil oil drizzled on top.
25442544

Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Donate

Related recipes

Pizza Twister

Pizza Twister

This is a veganised version of a Jamie Oliver recipe and it’s a real crowd pleaser! Great for sharing, tearing and just generally enjoying 🙂

Hazelnut Pesto Pasta

Hazelnut Pesto Pasta

You can use this pesto in lots of different ways and change it up with wild garlic if you fancy some foraging. Simple, healthy and a lovely fresh flavour.

Spinach & ‘Ricotta’ Cannelloni

This is hands down our new favourite recipe! Unbelievably creamy and cheesy with a lovely rich tomato sauce and pasta base… delicious! Non-vegans seriously won’t know the difference 🙂

Thai Green Curry

Thai Green Curry

You can make this authentic, fragrant Thai green curry from scratch or do the quick version if you’re short of time. Either way, it’s delicious 🙂

VRC app