Sweet potato Tex-Mex salad
Description
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
Ingredient
- 2 large sweet potatoes
- 1 red bell pepper
- 1 yellow bell pepper
- 1 red onion
- 1 can of black beans, drained and rinsed
- 1 can of corn, drained and rinsed
- 1 avocado, diced
- 1/4 cup chopped cilantro
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper, to taste
Direction
Instructions:
1. Preheat your oven to 400 degrees F (200 degrees C).
2. Peel and cube the sweet potatoes into bite-sized pieces. Place them on a baking sheet and drizzle with 1 tbsp of olive oil, 1 tsp of chili powder, 1 tsp of cumin, and 1 tsp of garlic powder. Toss to coat the sweet potatoes evenly.
3. Bake the sweet potatoes for 20-25 minutes or until they are tender and slightly crispy.
4. While the sweet potatoes are baking, chop the red and yellow bell peppers into bite-sized pieces and thinly slice the red onion.
5. In a large bowl, mix together the black beans, corn, chopped bell peppers, sliced red onion, and diced avocado.
6. Once the sweet potatoes are done, let them cool for a few minutes before adding them to the bowl with the other ingredients.
7. Drizzle the remaining 1 tbsp of olive oil over the salad and add the chopped cilantro.
8. Toss everything together until well combined. Season with salt and pepper, to taste.
9. Serve the sweet potato Tex-Mex salad immediately or store it in the refrigerator for later. Enjoy as a side dish or add some protein, such as grilled chicken or shrimp, to make it a complete meal. Enjoy!
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