MEXICAN BEAN SALAD WITH ROASTED SWEET POTATO

Serving: 2

Preparation time: 40 minutes

Calories: 1042kcal Protein: 28g Carbs: 116g Fat: 37g

Easy, tasty, can be served chilled or warm, and you can easily create variations if you don't have a specific ingredient (like a specific type of bean). What's not to like?

Ingredients

- 1 can of black beans (225g when drained)

- 1⁄2 red onion (chopped)

- 1 red pepper (chopped)

- 1 avocado (diced)

- 2 limes (juice)

- 1⁄2 tsp chilli powder

- 1⁄4 tsp cumin powder

- Salt and pepper to taste

- 2 tbsp coriander (chopped)

- 400g sweet potato (peeled and chopped into chunks)

- 1 1⁄2 tbsp extra virgin olive oil

- 1 tsp paprika

- 1⁄2 garlic powder

Instructions

1 - Preheat the oven to 200C and set a baking tray with parchment paper.

2 - In a bowl add the chunks of sweet potato, sprinkle the paprika, garlic powder,

salt, pepper and olive oil. Toss until everything is well combined.

3 - Add the sweet potato to the baking tray and roast in the oven for 25 to 30

minutes, tossing every 10 minutes.

4 - Meanwhile, in a large bowl combine the black bean, red pepper, coriander, onion and avocado.

5 - In a small bowl add the lime juice, chilli powder, cumin, salt and pepper, and mix well until combined. Pour this dressing over the bean mixture and stir until evenly coated.

To serve

Serve the dressed bean mix (steps 4 and 5) chilled, over the roasted sweet potato and with lime wedges (optional). If it's a cold day, it's also good warm.

Tips

Any leftovers can be refrigerate in an airtight container for up to three days.

For a little extra flavour, add fresh chopped tomatoes, sweetcorn or fresh chilli.

As an alternative to black beans, you can use cooked pinto beans, green lentils or chickpeas instead.

If you like your sweet potato spicy, add some chilli powder, or your favourite herb - cumin, oregano etc.