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
Prep:10 mins
Serves 4
600g sweet potatoes, cut into even chunks2 tbsp extra virgin olive oil1 tsp chilli flakes400g can black beans, drained and rinsed198g can sweetcorn, drained and rinsed2 avocados, chopped250g tomatoes, cut into chunks1 small red onion, thinly sliced1 small pack coriander, roughly choppedjuice 1 lime
STEP 1Heat 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 2Once 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.
