Sweet potato Tex-Mex salad

• sweet potatoes↗600g g

  cut into even chunks

• extra virgin olive oil↗2 tbsp tbsp
• chilli flakes↗1 tsp tsp
• can black beans↗400g g

  drained and rinsed

• can sweetcorn↗198g g

  drained and rinsed

• avocados↗2

  chopped

• tomatoes↗250g g

  cut into chunks

• small red onion↗1

  thinly sliced

• small pack coriander1

  roughly chopped

• juice 1 lime

Step-by-step instructions

1. 1

   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.

2. 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.