Instructions
Follow the steps and taste along the way.
Prepare the sweet potatoes
Preheat the oven to 220 °C. Peel the sweet potatoes and cut them into approximately 2 cm cubes. Toss them with 25 ml olive oil, the cumin, smoked paprika, 3 g salt and the black pepper. Spread them out in a single layer on a baking sheet.
Roast the sweet potatoes and corn
Roast the sweet potatoes for 18 minutes. Pat the corn thoroughly dry with a clean towel, add it to an empty space on the baking sheet and roast for another 10 to 12 minutes, until the sweet potatoes are tender and browned at the edges and the corn starts to brown in places.
Chop the vegetables
Cut the red cabbage into thin strips and the romaine lettuce into bite-sized pieces. Dice the avocado and roughly chop the cilantro. Rinse the black beans and drain them well.
Mix the lime dressing
Squeeze the juice from both limes. In a small bowl, whisk it together with 10 ml olive oil, 30 ml water and the remaining 2 g salt. The dressing should be distinctly tart and salty; stir until the salt dissolves.
Assemble the salad
Put the cabbage, romaine lettuce and black beans in a large bowl. Add the roasted sweet potatoes and corn, and leave them to cool for 5 minutes so they are still warm but not hot. Pour over the dressing and toss gently. Arrange the avocado and cilantro on top and serve immediately.
