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
Ingredients
- 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
Method
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.
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.