Sweet potato Tex-Mex salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
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.
