Ingredients :
- 600 g sweet potatoes (3 medium)
- 2 tbsp olive oil
- 1/2 tsp low-sodium salt
- 1/2 tsp pepper
- 400 g can black beans, drained
- 3 spring onions / scallions, sliced
- 1 red bell pepper, deseeded and diced
- 200 g sweetcorn
- 1 handful fresh coriander / cilantro leaves, finely chopped
- 2 tbsp maple syrup / agave nectar / honey
- 2 tbsp lemon / lime juice
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- to taste salt & pepper
- to taste cayenne pepper
Method :
- Preheat the oven to gas 6 / 200C / 400F and line a baking tray with foil
- Spread the potatoes evenly over the baking tray, drizzle with the olive oil and season with salt and pepper
- Roast for 40 - 45 minutes, or until fork-tender, turning once halfway through
- Meanwhile add the black beans, onion, bell pepper, sweetcorn and coriander to a large bowl, toss and set aside
- Mix the honey, mustard, lemon juice, olive oil, cayenne and salt & pepper to taste and set aside
- Add the cooked sweet potatoes to the beans and vegetables, pour over the dressing and toss gently
- Serve warm or cold. Keeps well in a lidded container for a few days
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