Cajun Sweet Potato and meatball salad

This recipe turns salad into a main meal that’s guaranteed to leave you satisfied. With four of your 5-a-day, this dish is packed with nutrients to help you stay in tip top shape.


350g sweet potatoes, peeled and cut into 2.5cm chunks
Spray oil
¾ tsp each of ground cumin, coriander and paprika
Pinch of chilli flakes
12 HECK Chicken Italia Meatballs
1 little gem lettuce, shredded
2 sticks celery, very thinly sliced
½ x 400g can kidney beans in water, rinsed and drained
7cm chunk cucumber, very finely chopped
1 medium chilli, finely chopped
Zest and juice 1 lime
1 tsp honey


1. Heat the oven to 220°C/fan 200°C/gas mark 7. Line a roasting tin with non-stick baking parchment. Put the sweet potatoes on the tray, spray with oil and toss. Roast for 10 mins.

2. Mix the spices and chilli flakes together. Add the meatballs and spice mix to the tray of sweet potatoes, toss and cook for 20-25 mins until cooked through.

3. Meanwhile, toss the lettuce, celery and beans together in a bowl. Divide between two plates. Mix the cucumber, chilli, lime zest and juice and honey in a small bowl to make a salsa, season with freshly ground black pepper and set aside.

4. Top the salad with the potatoes and meatballs, and drizzle with salsa to serve.

Per serving


6g fat

1.1g saturates

48.1g carbohydrates

17g sugars

39.7g protein

3.4g salt




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