Sweet Potato Tex Mex Salad
10m
prep time
40m
total time
Easy
level
12
ingredients
This hearty vegan salad is 4 of your 5-a-day, rich in folate, fibre and vitamin C, plus it has lots of interesting flavours and textures. Lovely served as is or with grilled salmon or chicken for extra protien.
Method
Based on 4 servings, adjust as needed.
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, ground cumin, 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.
- Ingredients
- Based on 4 servings
-
2 tsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g -
2 tbsp Extra Virgin Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 1L -
100g Feta, crumbled 1 x Sainsbury's Greek Feta Cheese 200g -
400g tin Black Beans, drained and rinsed 1 x Sainsbury's Black Beans in Water 400g (235g*) -
2 Avocados, chopped 2 x Sainsbury's Large Ripe & Ready Avocado -
300g Baby Plum Tomatoes, cut into chunks 1 x Sainsbury's Baby Plum Tomatoes 325g -
15g Coriander, roughly chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g -
1 Lime Juice 1 x Sainsbury's Limes -
1 tsp Chilli Flakes 1 x Sainsbury's Chipotle Chilli Flakes 45g -
1 Red Onion, thinly sliced 1 x Sainsbury's Red Onions Loose -
600g Sweet Potatoes, cut into even chunks 1 x Sainsbury's Sweet Potato 1.25kg -
198g Sweetcorn, drained and rinsed 1 x Sainsbury's Naturally Sweet Sweetcorn In Water 198g (157g*)
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