Ingredients

The following ingredients have 4 Servings
  • 10 oz sweet potato (285g, roasted)
  • 1/2 cup black beans (82g (cooked bean weight))
  • 1/4 cup red onion (approx 1/4 an onion (finely diced volume))
  • 1/2 red pepper
  • 1/4 cup cilantro (a small handful, approx 15g coriander)
  • 1 tbsp olive oil
  • 2 tsp lime juice
  • 1 tsp honey ((or maple syrup to be fully vegan))
  • 1/2 clove garlic (crushed)

Instruction

  • If the sweet potatoes are not already roasted (eg leftover), peel and cut the sweet potatoes in to even bite-sized pieces and drizzle with a little olive oil to lightly coat. Roast at around 400F/200C for approx 30 minutes, until just starting to brown on the edges. Allow to cool (can be made ahead).
  • Finely dice the red onion, cut the pepper into bite-sized pieces and chop the cilantro. Put all in a bowl with the cooled sweet potatoes and black beans.
  • In a small bowl or jar, whisk or shake together the oil, lime, honey and garlic for the dressing. Drizzle over the salad, gently toss together to mix and serve or store, refrigerated, until needed.