The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mexican Sweet Potato Salad with Tahini Drizzle
Our maple, tahini & lime dressing is so moreish you’ll want to pour it on everything. Here, it's the cooling contrast for our spicy Mexican sweet potato salad. Roasted with red peppers, sweetcorn and protein-rich red beans. Top it all off with creamy avocado for extra goodness!
2/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 75g seasonal tomatoes
- 140g sweetcorn (sweetcorn, water, salt)
- 1 handful of fresh coriander
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 avocado
- 80g mixed salad leaves
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 1 pepper
- 1 tbsp tahini (Sesame)
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 1 unwaxed lime
- 1 sweet potato
- 2 tsp maple syrup
Nutritional Information
Calories: 679
Protein: 18g
Carbs: 77g
Fat: 33g
Ingredients
- 2 tsp maple syrup (use half)
- 75g seasonal tomatoes (use half)
- 1 unwaxed lime (use half)
- 80g mixed salad leaves
- 1 tbsp Mexican spice mix (use half) (Oregano, Smoked Paprika, Coriander, Cumin)
- 1 avocado (use half)
- 1 pepper (use half)
- 1 handful of fresh coriander (use half)
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 2 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 sweet potato (use half)
- 230g red kidney beans (use half) (Rehydrated red kidney beans, water, salt.)
- 1 tbsp tahini (use half) (Sesame)
Nutritional Information
Calories: 687
Protein: 19g
Carbs: 78g
Fat: 34g
Mexican Sweet Potato Salad with Tahini Drizzle
Our maple, tahini & lime dressing is so moreish you’ll want to pour it on everything. Here, it's the cooling contrast for our spicy Mexican sweet potato salad. Roasted with red peppers, sweetcorn and protein-rich red beans. Top it all off with creamy avocado for extra goodness!
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 190C. Dice the sweet potato into 1cm cubes (peel optional). Cut the pepper into bite-sized pieces. Place both on a lined baking tray and toss with the Mexican spice mix, 1 tbsp oil and a pinch of sea salt and black pepper. Roast in the oven for 20-25 mins / air fryer 15-20 mins, turning halfway until soft and golden.
- Drain and rinse the beans and sweetcorn, then add to the tray for the final 10 mins of cooking / air fryer 8 mins.
- Make the dressing; in a large mixing bowl, mix the tahini, garlic paste, maple syrup, a good squeeze of lime juice and 1-2 tbsp cold water. Stir until smooth.
- Roughly chop the coriander. Thinly slice the avocado. Halve the tomatoes.
- When the roasted veggies are ready, remove from the oven and allow cool slightly, before adding to the dressing bowl. Add the coriander, tomatoes and salad leaves, then season everything with sea salt and black pepper. Gently toss to combine.
- Serve the salad in bowls, topped with sliced avocado. Serve any remaining lime on the side, cut into wedges.
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