Sweet potato Tex-mex salad | Lunch
Updated: May 4
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.
• 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 among plates, or serve sharing-style with the sweet potato chunks.
Nutrition per serving Kcals 485 • fat 21g • saturates 4g • carbs 56g • sugars 27g • fibre 17g • protein 9g • salt 0.6g