<!-- Google Tag Manager --> <script>(function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start': new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0], j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src= 'https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f); })(window,document,'script','dataLayer','GTM-NVTPHP2');</script> <!-- End Google Tag Manager -->
top of page

Sweet potato Tex-Mex Salad

Serves: 4

Time: 40 Minutes


3 Sweet Potatoes (cut into even chunks)

2 tbsps Extra Virgin Olive Oil

1 tsp Chilli Flakes

14 1/8 ozs Can Black Beans (drained

and rinsed)

7 ozs Can Sweetcorn (drained and


2 Avocados (chopped)

1 3/4 cups Tomatoes (cut into chunks)

1 Small Red Onion (thinly sliced)

1 cup Cilantro (roughly chopped)

2 tbsps Lime Juice


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 chili flakes, sea salt and pepper. Roast for 30 mins until


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.

3. Refrigerate for 2+ hours or serve warm (it's better cold!). Serve and eat!

bottom of page