Roasted Sweet Potato Tex Mex Salad

Name: Roasted Sweet Potato Tex Mex Salad with Black Beans and Corn
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 600 Grams of Sweet potatoes; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 400 Grams of Black beans; 180 Grams of Sweet corn kernels; 1 Pieces of Red onion; 2 Grams of Smoked paprika powder; 2 Pieces of Lime; 20 ML of Maple syrup; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 2 Pieces of Tomatoes; 1 Pieces of Avocado; 1 Pieces of Large red chilli

with Black Beans and Corn

Enjoy this plate packed with colours and comforting flavours.

Cals 527 · 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 527 · 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)	2205 / 527
Fats (g)	18.9
of which saturated (g)	2.6
Carbohydrates (g)	87
of which sugars (g)	25.5
Fibers (g)	19.1
Proteins (g)	8.3
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

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).

2 Prep ingredients

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

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.

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.

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.

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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