Easy vegan recipe for 4 people, takes only 30 mins; recipe has sweet potato, extra virgin olive oil, chilli flakes, black beans, sweetcorn, avocado, tomato, red onion, coriander and lime.
Sweet potato Tex-Mex salad
Course: Easy vegan
Servings
4
servings
Prep time
10 mins
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
Directions
- 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.
