Sweet potato Tex-Mex salad

Updated: Sep 16, 2020

This hearty organic salad is 4 of your 5-a-day, rich in folate, fibre and vitamin C, plus it has lots of interesting flavours and textures. You can make this using our mix box of organic fruit and veg.


  • 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


  • 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.

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