Sweet potato Tex-Mex salad

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

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

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.

Nutrition

• Calories: 485
• Total Fat: 21 g
• Saturated Fat: 4 g
• Sodium: 0.6 mg
• Total Carbohydrate: 56 g
• Dietary Fiber: 17 g
• Total Sugars: 27 g
• Protein: 9 g