Sweet potato Tex-Mex salad

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

Serves 4

Prep: 10 mins

Cook: 30 mins

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 of 1 lime

Method

Step 1

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.

Step 2

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. 

Source: Sophie Godwin BBC good food