We are sharing an incredibly wholesome, filling and ridiculously delicious salad, that&#039;s also 100% plant-based. With a variety of fresh salad vegetables, starchy sweet potatoes and protein-rich beans, this Vegan Tex-Mex Bowl is not only healthy but also filling and very easy to make. We roasted sweet potatoes with chilli flakes and dressed the salad in lime juice for the extra bursts of flavour.

Vegan Sweet Potato Tex Mex Salad Bowl

700 g sweet potatoes

olive oil

¼ tsp chilli flakes

gem lettuce (shredded)

tin of sweetcorn (340 grams) (drained and rinsed)

kidney beans (400 grams) (drained and rinsed)

avocadoes

cucumber (300 grams) (quartered lengthways and sliced)

250 g cherry tomatoes (halved)

g fresh coriander (roughly chopped)

½ red onion (thinly sliced)

limes (juice only)

crusty bread to serve (optional)

Preheat the oven to 180°C Fan. Spread the sweet potatoes in a single layer on a large baking tray, drizzle with a tbsp of oil and the chilli flakes, salt and pepper. Roast for approx. 30 minutes until tender and starting to brown at the edges.

In the meantime, combine the salad ingredients in a large mixing bowl. Drizzle with a tbsp of oil, squeeze the lemon juice all over and season well. Mix everything gently and top with the sweet potato chunks.

vegan sweet potato tex mex salad bowl

Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

Ingredients

Instructions

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