- Cook Time: 10 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 485
- Carbohydrate Content: 56g
- Fat Content: 21g
- Fiber Content: 17g
- Protein Content: 9g
- Saturated Fat Content: 4g
- Sodium Content: 0.6g
- Sugar Content: 27g
Sweet potato Tex-Mex salad Recipe
Sweet potato Tex-Mex salad is a Easy vegan recipe for 4 people, takes only 30 mins; recipe has sweet potato, extra virgin olive oil and chilli flakes.
Ingredients
- Coriander - 1 small pack coriander, roughly chopped
- Extra Virgin Olive Oil - 2 tbsp extra virgin olive oil
- Red Onion - 1 small red onion, thinly sliced
- Tomato - 250g tomatoes, cut into chunks
- Chilli Flakes - 1 tsp chilli flakes
- Lime - juice 1 lime
- Black Beans - 400g can black beans, drained and rinsed
- Sweet Potato - 600g sweet potatoes, cut into even chunks
- Avocado - 2 avocados, chopped
- Sweetcorn - 198g can sweetcorn, drained and rinsed
Instructions
- 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.
- 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.