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30 Minute Tex Mex Salad. Perfect meal-prep bowl for lunches on the go. For me personally, Sunday is Meal Prep Day! I prep my lunches for 3 days choosing a meal prep bowl, then have an easy wrap or leftovers for Thursday-Friday. Set yourself up for a great week of staying on track and get meal prepping these gorgeous bowls.
Serves: 4 Time: 30 minutes
Ingredients
600g Sweet Potatoes, cut into chunks
2 Tablespoons Olive Oil
1 Teaspoon Chilli Flakes
400g Black Beans, drained
198g Sweetcorn, drained
2 Avocados, cut into chunks
250g Tomatoes, cut into chunks
1⁄2 Red Onion, sliced thinly
1 Bunch of Coriander, roughly chopped
1 Lime, juice
Method
Heat oven to 200°C.
Toss the potato in the oil with some chilli flakes and seasoning. Then roast in the oven for 30 mins.
Around 10 mins before the potato is ready, combine the remaining ingredients in a bowl with the remaining olive oil.
Mix well and divide between bowls with the roasted potatoes and enjoy!
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Hope you loved it!
Rosie ❤️
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