Mexican roasted sweet potatoes, black bean and corn salsa, avocado

Updated at: Thu, 17 Aug 2023 00:06:26 GMT

Step 1

Pre-heat the oven to 200 degrees / 180 fan / gas mark 6

Step 2

Cut the sweet potatoes in half lengthways and make a series of cuts half way through the skin side a centimetre apart. Place in the microwave (if you have one) for 5-7 minutes to help speed up the cooking time. Meanwhile, mix a tablespoon of olive oil, a pinch of salt and the Mexican spice blend in a small bowl, then rub it all over the part cooked sweet potatoes. Place them flat side down onto a roasting tray and bake in the oven for 20-25 minutes until soft and golden, turning halfway through.

Step 3

To make the salsa, slice the tomatoes into quarters. Finely dice the red onion, red chilli (seeds removed) and the coriander. Add all the ingredients to a large bowl with the tomatoes and the juice of half the lime.

Step 4

Meanwhile, shave the corn off the cob using a sharp knife. Then fry in a dry pan on a high heat for 4 minutes until popping and charring, then add the drained and rinsed black beans for a further 2-3 minutes. Combine the corn and black beans with the rest of the salsa and a pinch of salt and set aside.

Step 5

Cut the avocado flesh into small chunks and place into a bowl with the juice of the remaining lime and a pinch of salt. Thinly slice the spring onions and add to the avocado.

Step 6

Toss the rocket with a tablespoon of olive oil and a pinch of salt and pepper. Remove the sweet potatoes from the oven. To serve, place the sweet potatoes onto each plate, alongside a pile of the corn salsa, the dressed rocket and the chopped avocado.

1 liked

0 disliked

Easy

Go-to

Makes leftovers

Under 30 minutes