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Tex Mex Sweet Potato Salad

Serves: 2

Vegan Friendly

Tex Mex Sweet Potato Salad Recipe: Veggie Magazine

Ingredients:

600g sweet potatoes, peeled and cut into even chunks

2 tbsp extra virgin olive oil

1 tsp chilli flakes

1 tbsp paprika

400g can black beans, drained and rinsed

198g can sweetcorn (aim for no added salt/sugar)

2 avocados, chopped

2 large tomatoes, chopped

1 small red onion, thinly sliced

1 small pack coriander, roughly chopped

Juice 1 lime

method:

  • Heat your oven to 200C/400F/ Gas 6. On a baking tray, toss the sweet potato in one tablespoon of the oil with the chilli flakes, paprika, sea salt and pepper. Roast for 30 minutes, until tender.
  • Once the sweet potato is nearly ready, combine the remaining ingredients in a large bowl with the remaining one tablespoon oil and season well. Mix those ingredients into the sweet potato well, but take care to avoid squashing the avocado.
  • Tip:
    This meal is easy to take on-the-go as a packed lunch. The beans provide a source of fibre as well as protein and will help to keep you full due to it containing a variety of nutrients.
Print Recipe www.mydairyfreedream.com

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