Step 1

Start off preparing your Roasted Corn and Sweet Potato. Preheat oven to 200C/400F.

Step 2

In a bowl, combine your Cork Kernels with Olive Oil and Salt/Pepper, to taste. Lay on a parchment lined baking tray in a single layer and roast in the oven for 10-12 minutes. Corn is ready when it is nicely browned, not burnt.

Step 3

Remove from oven.

Step 4

Combine diced Sweet Potato, Olive Oil, Ground Coriander, Ground Cumin, Paprika and Salt/Pepper, to taste in a bowl. Mix to combine and transfer to a parchment lined baking sheet. Turn oven down to 180C/360F and roast Sweet Potatoes for 15-20 minutes or until golden and tender.

Step 5

Meanwhile, cook your pasta according to directions on packaging. Once cooked, drain and place in a large salad bowl.

Step 6

Toss Pasta with your Green Onions, drained Black Beans, halved Cherry Tomatoes, Avocado, Roasted Corn, Roasted Sweet Potato and Cilantro.

Step 7

To make dressing, combine everything in a bowl and whisk well. Pour over Pasta Salad and toss to combine.

Step 8

Check for seasoning and adjust accordingly. Serve.

Step 9

This Vegan Southwestern Pasta Salad is lovely warm, but can also be enjoyed cold. Kept in an air-tight container, it will last for up to 1 week.