Sweet potato Tex-Mex salad

This hearty vegan salad is 4 of your 5-a-day, rich in folate, fibre and vitamin C, plus it has lots of interesting flavours and textures

  • Prep:10 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 485
  • fat 21g
  • saturates 4g
  • carbs 56g
  • sugars 27g
  • fibre 17g
  • protein 9g
  • salt 0.6g


  • 600g sweet potatoes, cut into even chunks
  • 2 tbsp extra virgin olive oil
  • 1 tsp chilli flakes
  • 400g can black beans, drained and rinsed
  • 198g can sweetcorn, drained and rinsed
  • 2 avocados, chopped
  • 250g tomatoes, cut into chunks
  • 1 small red onion, thinly sliced
  • 1 small pack coriander, roughly chopped
  • juice 1 lime


  1. Heat oven to 200C/180C fan/ gas 6. On a baking tray, toss the sweet potato in 1 tbsp of the oil with the chilli flakes, sea salt and pepper. Roast for 30 mins until tender.

  2. Once the sweet potato is nearly ready, combine the remaining ingredients in a large bowl with the remaining 1 tbsp oil and season well. Mix everything well but take care to avoid squashing the avocado. Divide the salad evenly between plates, or serve sharing-style with the sweet potato chunks.

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