Mexican Salad with Roasted Sweet Potato

Jun 19

Serves: 4

27 oz. (750g) sweet potatoes

1 tsp. smoked paprika

2 tbsp. olive oil

14 oz. (400g) can black beans

5 oz. (150g) sweet corn

2 small red onions

10 cherry tomatoes

2 avocados

lime wedges, to serve

Nutrition Key

Kcal	Fats	Carbs	Protein
540	28g	54g	11g

*nutrition per serving

Preheat the oven to 400°F (200°C). Cut the unpeeled potatoes into 3 cm. wedges and spread on a baking sheet.
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.
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.
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.
Divide the potatoes, tomatoes, avocado and bean mixture between 4 bowls and serve with lime wedges.