Sweet potato Tex-Mex salad

4 of 5-a-day easy salad gluten free low calorie dinner vegan

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 1 lime

Method

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.

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.