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| Recipe of the week... ... Sweet Potato Tex Mex Salad |
Serves: 2 big platefuls of salad (or 2 sensible platefuls,
and a packed lunch for tomorrow)
Time taken: 45 mins max
Hi readers,
How are you all today? Are you doing okay?? As I write, it’s
a rainy Tuesday afternoon in Sheffield. The snow’s melted away and I guess it’s
quite mild out. We’re all back to work, after last week’s snow drama, and the
Winter Olympics have finished now. And it’s March!
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| @n_buckland |
I wouldn’t exactly say Spring’s sprung, readers, but things
are looking up. The evenings seem to be a little lighter and the thought of
running outdoors, with only a couple of layers of clothes on, isn’t filling me
with dread so much anymore. Watch this space.
And I have some lovely rainbow tulips in a vase in my room –
to brighten things up! And I’m cheerful, I’m having a fab time dating a boy, I’ve
been having fun with the gals lately… some knitting, some wine drinking, and an
afternoon tea. Things are sweet.
How are things with you, readers? Have you been enjoying
life lately? And living it??
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| @vogueeissues |
I say – get out there and feel alive! Go for it, readers.
TODAY. Over the last month I’ve had a family member diagnosed with prostate
cancer. Just as Stephen Fry announced he’s also being treated for prostate
cancer. And now Bill Turnbull has prostate cancer, too!
It’s a scary world we live in, readers, and I might not be
able to get prostate cancer, but it has made me think – life is fleeting. None
of know how many days we have left. So, get out there. Go for it. Don’t
hesitate – what could you squeeze out of life today, tomorrow, by the end of
the month? Think BIG. And then BIGGERRR.
And eat good food. I say it in almost every blog post I
write, readers, and it’s STILL important so I’m STILL saying it. Treat your
body as though you love it – with kindness and nutrition. And love it, too.
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| @thickleeyonce |
This week’s recipe of the week, readers, is a vegan one I found on BBC Good Food (you can view the original here), for a Sweet Potato Tex Mex Salad. According to the beeb…
“This hearty vegan salad is 4 of your 5-a-day, rich in folate, fibre
and vitamin C, plus it has lots of interesting flavours and textures”
I chose this recipe as I’m on the prowl for dishes to cook
which are vegan (as the boy I’m dating is of a vegan kind), but which aren’t spicy
and don’t take hours to cook. This recipe seemed to fit the bill and I haven’t
cooked with sweet potato or black beans in ages, so I thought I’d give it a go!
And you can too – here’s the recipe in just five simple steps…
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Recipe: Sweet
Potato Tex Mex Salad
Ingredients: 600g sweet potatoes, 2 tablespoons olive oil, 1
teaspoon chilli flakes, 400g can black beans, 198g can sweetcorn, 2 avocados, 250g
tomatoes, 1 small red onion, a handful of coriander, 1 lime,
salt and pepper
Method:
1.
Heat the oven to 200C and get all your ingredients
out on the side. Pour a drink, play your favourite song, put your phone away
for a while.
2.
First, begin by prepping your potato. Use a
large knife to cut into even chunks, tip out onto a baking tray, and toss about
in a tablespoon of oil. Sprinkle your potato chunks with chilli flakes, sea
salt and pepper. Carefully transport into the oven to roast for half an hour
until tender.
3.
While you’re waiting, you can prep your
remaining salad ingredients. Start off by draining and rinsing your tinned
sweetcorn and black beans. Then thinly slice your onion, roughly chop your
coriander, and cut your avocados and tomatoes up into chunks.
ChefBeHere Top
Tip: Squeeze the avocado with the juice of your lime now, to keep it green and
stop it from browning before you serve up the salad
4.
Once the sweet potato is nearly ready, combine
the remaining salad ingredients in a large mixing bowl with a tablespoon of oil
and season well. Mix everything together well – but take care not to squash the
avocado.
5.
Safely remove your sweet potato from the oven
and switch this off. Divide the salad evenly between plates, or serve
sharing-style, with your roasted sweet potato chunks topping it off. Tuck in!
--
What do you think, readers? Could this be the salad for you??
Would you consider a vegan salad? I hope my photos and the really easy-to-follow
steps are encouraging you to give this recipe a try, readers!
I promise you – if you do – a tasty tea. Not too healthy, as you might expect a cheese-less,
bread-less, fish-less salad to be. Not at all! I say this salad tastes fab,
readers. It’s a colourful, flavoursome, filling plateful of food. Good for your
insides and a treat to eat, too! You might feel really good for having eaten
it the next day, and we all deserve to feel good and have a great day. Don't we?
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| @historyphotographed |
Anyone taking this recipe on – please let me know how things
go in the kitchen! Are the steps straightforward to follow? Did you enjoy the
food? Would you do anything differently? Shout out!
I’ll leave off with my vegan salad propaganda now, readers,
but don’t write this recipe off. Do eat well, live your week to the full, and I’ll
be in touch with a fresh recipe soon.
Salad safely amigos,
Hayley
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