Sweet potato Tex-Mex salad

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 40 minutes

Składniki

600g sweet potatoes cut into even chunks

2 tbsp extra virgin olive oil

1 tsp chilli flakes

400g can black beans drained and rinsed

198g can sweetcorn drained and rinsed

2 avocados chopped

250g tomatoes cut into chunks

1 small red onion thinly sliced

1 small pack coriander roughly chopped

juice 1 lime

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 485
• Tłuszcz Całkowity: 21 g
• Tłuszcz Nasycony: 4 g
• Sód: 0.6 mg
• Węglowodany Całkowite: 56 g
• Błonnik Pokarmowy: 17 g
• Cukry Całkowite: 27 g
• Białko: 9 g