This recipe is a lovely colourful creation, ideal to brighten up dark January days! I’m so excited to see you guys try it – one of my favourites on the blog to date!

Recipe (Serves 4-5)

Ingredients

• A few stalks of fresh coriander
• 10 cherry/baby tomatoes
• 1 400g tin of black beans, drained and rinsed
• 1 ripe avocado
• 1 medium sweet potato
• 1 mango
• 1 red bell pepper, de-seeded, core removed, and sliced into bite-size pieces
• Juice of 1 lime

Method

1. Pre-heat the oven to 200C and line a baking tray with tinfoil greased with a little olive oil.
2. Wash the sweet potato, and then chop the sweet potato in bite-size chunks, and spread the chunks onto the baking tray. Roast in the oven for approximately 30 minutes until a fork pierces the flesh easily, turning the chunks over halfway.
3. While the sweet potatoes are roasting, prepare the rest of the ingredients. Take a large mixing bowl, and add the drained and rinsed black beans.
4. Chop up the avocado flesh into small pieces, and add those to the bowl.
5. Slice the tomatoes into quarters, and add those to the salad.
6. Slice the skin off the mango, and slice up the mango flesh into small pieces. Add those too!
7. Take the fresh coriander, and remove the leaves from the stalks. Add the leaves to the salad.
8. Stir everything up until well mixed.
9. Slice to lime in half and squeeze the juice of each half into the bowl. Stir everything up again.
10. When the sweet potatoes are done, allow them to cool for about 20 minutes, then add them to the salad, and stir everything up again.
11. You’re done! Serve as the salad is or add portions to lunchboxes – this made a really handy colourful work lunch for me recently! Feel free to add a handful of spinach or other greens to the lunchboxes if you like, that’s what I did!

Enjoy guys! Tag me if you try this one out – @theirishbalance on Instagram/Twitter/Facebook!

Ciara 🙂 x