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Sweet potato Tex-Mex salad

$Sweet potato Tex-Mex salad$

Sweet potato Tex-Mex salad

Name: Sweet potato Tex-Mex salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: British
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

Sophie Godwin – Cookery writer

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.8 out of 5.65 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal485

low
fat21g
saturates4g
carbs56g
sugars27g
fibre17g
protein9g
salt0.6g

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.

Recipe from Good Food magazine, May 2016

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A star rating of 4.8 out of 5.65 ratings

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