Sweet potato Tex-Mex salad

Sweet potato Tex-Mex salad

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(32 ratings)

Prep: 10 mins Cook: 30 mins


Serves 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

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal485
  • fat21g
  • saturates4g
  • carbs56g
  • sugars27g
  • fibre17g
  • protein9g
  • salt0.6g


  • 600g sweet potatoes, cut into even chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 2 tbsp extra virgin olive oil
  • 1 tsp chilli flakes
  • 400g can black beans, drained and rinsed
  • 198g can sweetcorn, drained and rinsed


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 2 avocados, chopped



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 250g tomatoes, cut into chunks



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 small red onion, thinly sliced
  • 1 small pack coriander, roughly chopped
  • juice 1 lime



    The same shape, but smaller than…


  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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Comments, questions and tips

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26th May, 2019
This recipe is fantastic. I served my sweet potato warm and added some feta cheese. The contrast of warm and cold really enhanced the flavours. The servings are ample and I will certainly be preparing this dish again.
Joanna Corless's picture
Joanna Corless
26th Mar, 2018
This recipe is great! I really like the sweetness of the sweet potato and sweetcorn, which is balanced by the other ingredients. It's quick and easy too, and healthy. I think this is definitely going to become a regular!
30th Sep, 2017
We love this recipe! It's super yummy, easy and filling. We only use half a red onion because it's slightly overpowering with a whole one.
8th Jun, 2017
Amazing. We didn't use the chilli flakes, but followed rest of recipe exactly. We served it with strips of feta cheese which worked very well.
7th Apr, 2017
So tasty! Wish there'd been some leftover that I could've had today! Served 5 of us easily and we were all full after.
15th Jan, 2017
Absolutely lovely. I added the juice of an additional lime and put 1/2 tsp of chili powder in with the black beans before mixing in all the ingredients. I was in a hurry so I cut up the sweet potato into large quarters and microwaved for 7 minutes. I took the large chunks of sweet potato out of the microwaveand cut them into smaller chunks. I then threw them into the oven. By microwaving them it reduced the cooking time in the oven. I also added in 2 yellow peppers cut into strips and roasted them at the same time. I served the dish with corn chips and celery sticks. Odd mixture but I am doing a vegan diet for 30 days. This was really filling and delicious.
6th Sep, 2016
We made this without avocados as we didn't have any in the house, and minus the onion because my partner finds it too strong. I accidentally misread the recipe and mixed the sweet potato in with everything else, but it was absolutely delicious! As we served it immediately it meant there was a lovely combination of warm and cool ingredients together.
10th Jul, 2016
Quick and easy to assemble; healthy and tasty; makes a great side or as a main in itself.
27th May, 2016
This is a lovely combination of salad ingredients. I was worried the salad might be slightly dry as there is no dressing, but it is not. I cooked the sweet potato chunks with some BBQ seasoning but otherwise followed the recipe.
24th May, 2016
So easy to make. Really enjoyed it. I couldn't find black beans though, but used kidney beans instead. Also good!


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22nd Apr, 2019
Delicious. Made even better with addition of fresh mint and wild garlic leaves, a bit of lime zest and fresh chillis.
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