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Sweet potato Tex-Mex salad

Sweet potato Tex-Mex salad

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A star rating of 4.9 out of 5.37 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal485
fat21g
saturates4g
carbs56g
sugars27g
fibre17g
protein9g
salt0.6g
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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

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2016

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Overall rating

A star rating of 4.9 out of 5.37 ratings
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