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Sweet potato Tex-Mex Salad



Serves: 4

Time: 40 Minutes


Ingredients

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

rinsed)

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


Directions


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

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.


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


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