Sweet potato Tex-Mex salad

A plate of food Vegetarian Salad Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:30 mins
  • Easy
  • Serves 4

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

Nutrient Unit
kcal 485
fat 21g
saturates 4g
carbs 56g
sugars 27g
fibre 17g
protein 9g
salt 0.6g
Peruvian toasted sweetcorn, avocado & quinoa salad


  • 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


  • STEP 1
Warm pearl barley & roasted carrot salad with dill vinaigrette

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.

  • 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.

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