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Tex Mex Salad

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



  • 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


  1. Heat oven to 200°C.

  2. Toss the potato in the oil with some chilli flakes and seasoning. Then roast in the oven for 30 mins.

  3. Around 10 mins before the potato is ready, combine the remaining ingredients in a bowl with the remaining olive oil.

  4. 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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