Step-by-Step Guide to Prepare Any-night-of-the-week Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vickys mexican-style sweet potato salad with honey mustard dressing, gluten, dairy, egg, soy & nut-free. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have vickys mexican-style sweet potato salad with honey mustard dressing, gluten, dairy, egg, soy & nut-free using 15 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free:

1. Make ready 600 g sweet potatoes (3 medium)
2. Prepare 2 tbsp olive oil
3. Make ready 1/2 tsp low-sodium salt
4. Take 1/2 tsp pepper
5. Get 400 g can black beans, drained
6. Get 3 spring onions / scallions, sliced
7. Prepare 1 red bell pepper, deseeded and diced
8. Make ready 200 g sweetcorn
9. Make ready 1 handful fresh coriander / cilantro leaves, finely chopped
10. Prepare 2 tbsp maple syrup / agave nectar / honey
11. Make ready 2 tbsp lemon / lime juice
12. Make ready 2 tbsp Dijon mustard
13. Get 2 tbsp olive oil
14. Get to taste salt & pepper
15. Make ready to taste cayenne pepper

Instructions to make Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free:

1. Preheat the oven to gas 6 / 200C / 400F and line a baking tray with foil
2. Spread the potatoes evenly over the baking tray, drizzle with the olive oil and season with salt and pepper
3. Roast for 40 - 45 minutes, or until fork-tender, turning once halfway through
4. Meanwhile add the black beans, onion, bell pepper, sweetcorn and coriander to a large bowl, toss and set aside
5. Mix the honey, mustard, lemon juice, olive oil, cayenne and salt & pepper to taste and set aside
6. Add the cooked sweet potatoes to the beans and vegetables, pour over the dressing and toss gently
7. Serve warm or cold. Keeps well in a lidded container for a few days

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