Sweet potato Tex-Mex salad

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

Ingredients

• 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

Directions

1. STEP 1
2. 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.
3. STEP 2
4. 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.