Roasted Sweet Potato Tex Mex Salad

with Black Beans and Corn
Enjoy this plate packed with colours and comforting flavours.
Cals 525 · Prot 8 · Carbs 87 · Fat 19
Vegan
40 min
Roasted Sweet Potato Tex Mex Salad with Black Beans and Corn
Enjoy this plate packed with colours and comforting flavours.
Cals 525 · Prot 8 · Carbs 87 · Fat 19
Vegan
Ingredients
Roast
Sweet potatoes
600 Grams
Olive oil
2 Tbsp
Salt
1 Tsp
Black pepper
0.5 Tsp
Black beans
400 Grams
Sweet corn kernels
180 Grams
Red onion
1 Piece
Smoked paprika powder
2 Grams
Dressing
Lime
2 Pieces
Maple syrup
20 ML
Olive oil
2 Tbsp
Salt
1 Tsp
Black pepper
0.5 Tsp
To serve
Tomatoes
2 Pieces
Avocado
1 Piece
Large red chilli
1 Piece

Allergens

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2197 / 525
Fats (g) 18.9
of which saturated (g) 2.6
Carbohydrates (g) 87
of which sugars (g) 25.2
Fibers (g) 19
Proteins (g) 8.2
Salt (g) 0.3
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Roast sweet potatoes

1 Roast sweet potatoes

Preheat the oven to 220°C/200°C fan. Peel and chop the sweet potatoes. Transfer them to a lined baking tray, drizzle with oil and season with salt and pepper. Toss. Roast for 20-25 min or until almost done (see step 5).
Prep ingredients

2 Prep ingredients

Meanwhile, rinse and drain the black beans and corn kernels in a colander. Peel and finely slice the red onion.
Make dressing

3 Make dressing

Juice half of the limes and mix 0.75 Tbsp of the juice with the maple syrup, olive oil, salt and pepper.
Prep vegetables

4 Prep vegetables

Dice the tomatoes. Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Slice the remaining lime into wedges. Finely slice the red chilli.
Finish roast

5 Finish roast

Add the drained beans, corn kernels and the sliced red onion (see pro tip) to the oven tray. Sprinkle with the smoked paprika and drizzle with more olive oil. Toss well and roast for 5-10 min further or until the sweet potatoes are tender and golden.
Serve

6 Serve

Once ready, gently fold the tomatoes and avocado into the roasted vegetables. Divide among plates. Garnish with the sliced red chilli (spicy!) and lime wedges. Drizzle with the dressing and serve.
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