John’s great guacamole
John Torode's guacamole makes the perfect accompaniment to burgers, nachos, or is great just on its own as a dip
Sweet potato Tex-Mex salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 600g sweet potatoescut into even chunks
- 2 tbsp extra virgin olive oil
- 1 tsp chilli flakes
- 400g can black beansdrained and rinsed
- 198g can sweetcorndrained and rinsed
- 2 avocadoschopped
- 250g tomatoescut into chunks
- 1 small red onionthinly sliced
- 1 small pack corianderroughly chopped
- juice 1 lime
Nutrition: per serving
- kcal485low
- fat21g
- saturates4g
- carbs56g
- sugars27g
- fibre17g
- protein9g
- salt0.6g
Method
step 1
Heat oven to 200C/180C fan/ gas 6. On a baking tray, toss the sweet potato in 1 tbsp of the oil with the chilli flakes, sea salt and pepper. Roast for 30 mins until tender.
step 2
Once the sweet potato is nearly ready, combine the remaining ingredients in a large bowl with the remaining 1 tbsp oil and season well. Mix everything well but take care to avoid squashing the avocado. Divide the salad evenly between plates, or serve sharing-style with the sweet potato chunks.
