Mexican Salad With Roasted Sweet Potato
Discover a vibrant and wholesome Mexican Salad loaded with roasted sweet potatoes. This recipe is rich in gut-friendly fiber from black beans and sweet potatoes, which supports healthy digestion. Creamy avocado provides beneficial fats, creating a delicious and nourishing meal.
Avg. Recipe Cost (US)
$9.95
Avg. Recipe Cost (UK)
£5.55
Nutritional Information (approx)
- Calories: 330 kcal
- Protein: 10 g
- Fats: 10 g
- Carbs: 50 g
- Fibre: 6 g
Tags
Dairy Free Vegan Gluten Free Vegetarian Lunch Dinner
Ingredients
- sweet potatoes - 27 oz. (750g)
- smoked paprika - 1 tsp.
- olive oil - 2 tbsp.
- black beans - 14 oz. (400g) can
- sweet corn - 5 oz. (150g)
- small red onions - 2
- cherry tomatoes - 10
- avocados - 2
- lime wedges - to serve
Preparation Instructions
- 1. Preheat the oven to 400°F (200°C). Cut the unpeeled potatoes into 3 cm. wedges and spread on a baking sheet.
- 2. Mix together the paprika, olive oil, salt and pepper and rub into the wedges until well-covered. Bake the potatoes at the center of the oven for about 25 minutes until golden brown.
- 3. Meanwhile, place the beans and sweet corn in a colander, rinse under cold water and drain. Chop the onion and mix in with the beans and corn.
- 4. Cut the tomatoes into quarters and season with salt and pepper. Cut the avocado in half lengthways remove the pit and scoop out the flesh. Cut the flesh into chunks.
- 5. Divide the potatoes, tomatoes, avocado and bean mixture between 4 bowls and serve with lime wedges.