Vegan cantaloupe and sweet potato ceviche

Step 1/4

• 200 g sweet potatoes
• ½ cantaloupe
• ½ red onion
• ½ chili

• oven
• cutting board
• knife
• bowl

Preheat the oven to 180°C/350°F. Peel and cube sweet potato. Halve cantaloupe and remove the seeds. Remove the peel, dice the flesh, and add to a bowl. Thinly slice red onion and chili. Add onions and chili to the bowl with the cantaloupe and set aside.

Step 2/4

• olive oil
• salt

• baking sheet

Transfer sweet potato to a baking sheet. Toss with some olive oil and season with salt. Bake at 180°C/350°F for approx. 20 min., or until tender.

Step 3/4

• ½ lime
• 50 g vegan mayonnaise

• fine grater
• bowl (small)

Zest some lime and add to a bowl with vegan mayonnaise. Season with salt and mix to combine.

Step 4/4

• 1 limes
• 50 g corn nuts
• 5 g mint

When the sweet potato is cooked and cooled, add it to the bowl with the cantaloupe. Squeeze the juice from the remaining limes over the top and toss to combine. Let marinate for approx. 1 hr. in the fridge. Serve the ceviche topped with corn nuts, lime mayonnaise, and fresh mint. Enjoy!

Enjoy your meal!