Roasted Sweet Potato, Black Bean and Lime Salad

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.