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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!


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