How To Make Sweet Potato Tex-Mex Salad
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Serves:
Ingredients
- 2 sweet potatoes, peeled and cubed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, thinly sliced
- 1 can black beans, rinsed and drained
- 1 cup corn kernels
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- Juice of 2 limes
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
Instructions
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Preheat the oven to 400°F (200°C).
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Place the sweet potato cubes on a baking sheet and drizzle with 1 tbsp olive oil. Season with chili powder, cumin, salt, and pepper. Toss to coat well.
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Roast the sweet potatoes in the preheated oven for about 25-30 minutes, or until they are fork-tender and slightly caramelized.
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In a large mixing bowl, combine the roasted sweet potatoes, diced bell peppers, sliced red onion, black beans, corn kernels, avocado, and chopped cilantro.
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In a small bowl, whisk together the lime juice, remaining olive oil, and a pinch of salt and pepper. Pour the dressing over the salad and toss gently to combine.
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Serve the Sweet Potato Tex-Mex Salad chilled or at room temperature.
Nutrition
- Calories : 270kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 150mg
- Total Carbohydrates : 38g
- Dietary Fiber : 9g
- Sugar : 7g
- Protein : 6g
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