Monday, 2 June 2014

Sweet Potato Mexican Salad

Lunch time is when most of us are usually on the go. Either at university, school or work; we all just want something quick and ready at hand to satisfy those ravenous hunger cravings. I believe that preparation is key for a nutritious and filling lunch. With just a little planning ahead, you can ensure that you'll be digging into a satisfyingly nutritious and delicious meal. 

"How?!", you may say. Just cook off a combination of goods that will last up to a few days, when stored in an airtight container in the fridge. Salads are a perfect solution. I'm not talking about limp leaf, the odd watery tomato, malodorous kind. I been, show-stopping, taste-bud loving stuff. It's really not that difficult. Just plan ahead. Afterwards, say "Hey presto!" to 5 minutes more in bed, and avoiding the temptation of grabbing a sugary fix in attempt to compensate for missing nutrients. .


I love to make this Sweet Potato Mexican salad for my on-the-go lunches. I usually prepare the sweet potato and corn mix the night before, storing them then in separate air-tight containers. (Oh and also, cover the corn mix in lime juice. It acts as a preservative and will keep your salad fresssssh.)







Serves 3

2 Sweet Potatoes
1 Tin Sweetcorn*
1 Tin Kidney Beans*
Red Pepper*
Rocket Leaves
2 Spring Onions
Lime, juiced
Olive Oil
Cumin and Paprika for seasoning

*Or if you're short for time, you can buy Green Giants already prepared Mexican Corn mix. It's pretty much the same thing. All you have to do is drain water excess and it's ready!
  1. Cut sweet potato into wedges, and sprinkle over cumin, paprika, salt and olive oil. Bake in oven for 40 minutes at 180oC. Turn over after 20 minutes.
  2. Prepare corn mix buy draining and rinsing kidney beans. Then chop spring onions and red pepper into small chunks. Mix together with sweetcorn, kidney beans and lime juice.
  3. Remove sweet potatoes from oven and layer on bed of rocket leaves. 
  4. Add corn mix on top and cover with more lime juice.