This Mexican-inspired roasted sweet potato salad is a 40-minute plant-based delight! With black beans, corn, and a citrusy lime dressing, it makes a fresh and hearty meal.
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Ingredients
450gsweet potato
2Tbspolive oil
½tspground cumin
½tspground coriander
½tspgarlic powder
½tspsmoked paprika
½tspsalt
400gcan black beansrinsed and drained
150gcan cornrinsed and drained
1red pepperdiced
125gcherry tomatoeshalved
1small red oniondiced
2handfuls rocket
LIME DRESSING
2tspDijon mustard
4Tbspextra-virgin olive oil
2Tbspfresh lime juice
3 to 4tspmaple syrup
1garlic clovegrated
Instructions
Preheat the oven to 200°C / 400°F.
Peel and cut the sweet potatoes in 2cm [3/4 inch] dice.
450 g sweet potato
Place the diced sweet potatoes in an oven tray. Toss in olive oil, cumin, coriander, garlic powder, smoked paprika, and salt until coated all over.
2 Tbsp olive oil, ½ tsp ground cumin, ½ tsp ground coriander, ½ tsp garlic powder, ½ tsp smoked paprika, ½ tsp salt
Shaking the oven tray from time to time, cook the sweet potatoes for 30 minutes until soft and slightly caramelised.
In the meantime, make the dressing: Whisk together the Dijon mustard, extra-virgin olive oil, lime juice, maple syrup, and grated garlic. Season to taste with salt and set aside.