Tex Mex Sweet Potato Salad

Serves: 2

600g sweet potatoes, peeled and cut into even chunks

2 tbsp extra virgin olive oil

1 tsp chilli flakes

1 tbsp paprika

400g can black beans, drained and rinsed

198g can sweetcorn (aim for no added salt/sugar)

2 avocados, chopped

2 large tomatoes, chopped

1 small red onion, thinly sliced

1 small pack coriander, roughly chopped

Juice 1 lime

Heat your oven to 200C/400F/ Gas 6. On a baking tray, toss the sweet potato in one tablespoon of the oil with the chilli flakes, paprika, sea salt and pepper. Roast for 30 minutes, until tender.
Once the sweet potato is nearly ready, combine the remaining ingredients in a large bowl with the remaining one tablespoon oil and season well. Mix those ingredients into the sweet potato well, but take care to avoid squashing the avocado.
Tip:
This meal is easy to take on-the-go as a packed lunch. The beans provide a source of fibre as well as protein and will help to keep you full due to it containing a variety of nutrients.

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