Tex Mex Sweet Potato Salad
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
- 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.