Mexican Black Bean, Roasted Sweet Potato and Avocado Salad Recipe

David and Stephen say: “With deep Mexican flavours, this salad packs a punch and works well served warm for dinner or as a refreshing salad at any time of the day. This salad is delicious!”

Serves:

Takes:

40 minutes

Ingredients

250 g pre-cooked brown rice
1 x 400 g tin of black beans
1 large sweet potato, approximately 350 g
1 bunch of scallions/spring onions
2 avocados
100 g cherry tomatoes
1 red chilli, finely sliced (remove seeds for less heat)
50 g rocket
Small bunch of fresh coriander

Dressing

Juice of 1 lemon
Juice of 2 limes
1 tbsp maple syrup
2 tbsp tamari
½ tsp salt

Method

1. Preheat the oven to 200°C. Chop the sweet potato into bite-sized pieces, mix with a pinch of salt, spread on a baking tray, and bake until soft and golden, approximately 25–30 minutes.

2. Drain and rinse the black beans.

3. Cut the avocados in half, remove the stones, scoop out the flesh, and chop into bite-sized chunks. Finely slice the chilli (removing seeds if you prefer less heat). Halve the cherry tomatoes, clean and finely slice the spring onions, and finely chop the coriander, including the stalks.

4. Whisk the dressing ingredients together. Taste and adjust with salt, ground black pepper, or additional lime juice as needed.

5. In a large bowl, combine the cooked rice, black beans, and dressing, tossing gently to coat evenly. Add the rocket, coriander, chilli, spring onions, roasted sweet potato, avocado, and cherry tomatoes. Mix gently to combine.

6. Serve and enjoy!

Recipe extracted from The Happy Pear: Recipes and Learnings from the First 20 Years by David and Stephen Flynn. Published by Gill Books

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