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Sweet potato Tex-Mex salad
By Sophie Godwin – Cookery writer · bbcgoodfood.com
30 min
Roasted sweet potato chunks tossed with black beans, corn, avocado, tomatoes, red onion and coriander in a lime vinaigrette.
| prepPreheat oven to 200°C / 180°C fan / gas 6 | ||
| 600 g / 21 oz sweet potatoes, cut into even chunks | Toss sweet potato in oil & chilli, roast 200°C / 180°C fan, 30 min | Toss roasted sweet potato into salad, season & serve |
| 1 tbsp extra virgin olive oil (for roasting) | ||
| 1 tsp chilli flakes | ||
| 400 g / 14 oz can black beans, drained and rinsed | Combine beans, corn, oil, avocado, tomatoes, onion, coriander & lime | |
| 198 g / 7 oz can sweetcorn, drained and rinsed | ||
| 1 tbsp extra virgin olive oil (for dressing) | ||
| 2 avocados, chopped | ||
| 250 g / 9 oz tomatoes, cut into chunks | ||
| 1 small red onion, thinly sliced | ||
| 1 small pack coriander, roughly chopped | ||
| juice of 1 lime | ||
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