Lean Beef and Roasted Sweet Potato Salad

A lunch for one. Quantities are for a single portion; multiply them to batch cook.

At a glance

  • 468 kcal, 40g protein, 53g carbs, 11g fat and 7g fibre per serving (approximate)
  • About 25 minutes, preparation and cooking
  • Estimated cost £2.90–£5.38 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.

Ingredients

  • 150g lean beef strips
  • 1 medium sweet potato
  • 3 generous handfuls mixed leaves (about 80g)
  • ½ red onion
  • 1 tbsp balsamic dressing

Method

  1. Cut the sweet potato into even chunks and roast at 200°C (180°C fan) until tender and browned, then cool slightly.
  2. Cook the lean beef strips in a non-stick pan over medium heat until cooked through. Add red onion for the final minute and cook until fragrant. Rest briefly before slicing if needed.
  3. Rinse and dry mixed leaves.
  4. Arrange lean beef strips, sweet potato and mixed leaves in a bowl and finish with balsamic dressing. Keep the dressing separate if packing ahead.

Making it ahead

Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.

Allergens

No regulated allergen is listed for the usual UK form of these ingredients. May contain, depending on the product: Mustard, Sulphur dioxide and sulphites. This is not a label check and is not an allergen-free guarantee; always read the packaging.

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