Mexican Sweet Potato Salad with Tahini Drizzle

Serving size

1 person 2 people 4 people

Ingredients

2 tsp maple syrup
1 sweet potato
1 unwaxed lime
230g red kidney beans

(Rehydrated red kidney beans, water, salt.)
1 tbsp tahini (Sesame)
1 pepper
1 tbsp Mexican spice mix

(Oregano, Smoked Paprika, Coriander, Cumin)
80g mixed salad leaves
1 avocado
2 tsp garlic paste

(Garlic, Olive Oil, Sea Salt, Citric Acid)
1 handful of fresh coriander
75g seasonal tomatoes
140g sweetcorn

(sweetcorn, water, salt)

Allergens

Contains: Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	100Kcal	679Kcal
	417kJ	2839kJ
Fat	4.9g	33g
of which saturates	1.0g	6.6g
Carbohydrates	11g	77g
of which sugars	3.7g	25g
Protein	2.7g	18g
Salt	0.13g	0.91g
Fibre	3.0g	21g

Ingredients

1 tbsp tahini (use half) (Sesame)
230g red kidney beans (use half)

(Rehydrated red kidney beans, water, salt.)
1 sweet potato (use half)
2 tsp garlic paste (use half)

(Garlic, Olive Oil, Sea Salt, Citric Acid)
140g sweetcorn (use half)

(sweetcorn, water, salt)
1 handful of fresh coriander (use half)
1 pepper (use half)
1 avocado (use half)
1 tbsp Mexican spice mix (use half)

(Oregano, Smoked Paprika, Coriander, Cumin)
80g mixed salad leaves
1 unwaxed lime (use half)
75g seasonal tomatoes (use half)
2 tsp maple syrup (use half)

Allergens

Contains: Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	95Kcal	687Kcal
	399kJ	2873kJ
Fat	4.7g	34g
of which saturates	0.9g	6.6g
Carbohydrates	11g	78g
of which sugars	3.5g	25g
Protein	2.7g	19g
Salt	0.14g	1.0g
Fibre	2.9g	21g

Back

Vegan 2/3 daily fibre 5 of 5 a day Low sat fat

Mexican Sweet Potato Salad with Tahini Drizzle

Prep time: 15 mins

Total time: 30 mins

Cuisine: Mexican

Food group: Vegan

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!

Cooking Instructions

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.

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.