Roasted Sweet Potato & Blackeye Bean Salad

Roasted Sweet Potato & Blackeye Bean Salad

This is a quick dish: Prep time 10 mins, cook time 20 mins.


  • 1 bunch of kale shredded
  • 1/2 bag arugula (wild rocket)
  • 2-3 sweet potatoes cubed
  • 1 cup frozen sweetcorn
  • 2 cucumbers
  • 1 can blackeye beans rinsed & drained
  • 2 limes
  • 2 tablespoon extra - virgin olive oil
  • salt, black pepper, & red pepper flakes to taste
  • 1 red onion, cut into thin wedges



1: Cube the sweet potatoes, toss in olive oil, salt and pepper flakes, and roast in the oven for 20 mins at fan 425 or medium heat.

2: Defrost your sweetcorn on a sheet pan for 10 mins at 425 in the oven or you can boil lightly.

3: chop the kale, cucumber and tomatoes, optional: add finely chopped onion and chopped basil.

4: Arrange your plate creatively and squeeze limes, drizzle the extra virgin olive oil and add pepper as preferred.



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