Tex Mex Sweet potato salad 

Prep Time: 10 mins Cook Time: 30 mins
Serves: 4



  • 600g sweet potatoes, peeled and cut into even chunks
  • 2 tbsp extra virgin olive oil
  • 1 tsp chilli flakes
  • 1 tbsp paprika
  • 400g can black beans, drained and rinsed
  • 198g can sweetcorn (no added salt/sugar)
  • 2 avocados, chopped
  • 2 large tomatoes, chopped
  • 1 small red onion, thinly sliced
  • 1 small pack coriander, roughly chopped
  • Juice 1 lime 


  1. Heat oven to 200°C, 180°C fan oven, gas mark 6.
  2. On a baking tray, toss the sweet potato in 1 tbsp of the oil with the chilli flakes, paprika, sea salt and pepper.
  3. Roast for 30 mins until tender.
  4. Once the sweet potato is nearly ready, combine the remaining ingredients in a large bowl with the remaining 1 tbsp oil and season well.
  5. Mix those ingredients into the sweet potato well but take care to avoid squashing the avocado. 
Tip: This meal is easy to take on the go as a pack lunch. The beans provide a source of fibre as well as protein and this meal will help to keep you full due to it containing a variety of nutrients.

Macronutrients Breakdown

  • Carbs: 52.75g
  • Protein: 13.75g
  • Fat: 22.5g


  • Calcium: 119mg
  • Vitamins D: 0mcg
  • B12: 0mcg
  • Kcal per serving: 473Kcal pp


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