SWEET POTATO TEX-MEX SALAD

Sweet potato Tex-Mex salad image

This hearty vegan salad is 4 of your 5-a-day, rich in folate, fibre and vitamin C, plus it has lots of interesting flavours and textures

Provided by Sophie Godwin - Cookery writer

Time 40m

Number Of Ingredients 10

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

Steps:

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 Facts : Calories 485 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 27 grams sugar, Fiber 17 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium