Mexican salad bowl

This is very easy lunch to make and its pretty cheap too (especially if you get discount veg!)


1 Cob of sweetcorn

2 medium sized sweet potatoes

1 red onion

3 cloves of garlic

1 sachet of taco seasoning (you only need 1 ½ tbsp)

1 lettuce of your choice

I cucumber

8 tomatoes

Lime Juice

Optional additions



Vegan sour cream (oatly is pretty good)

Step 1

Microwave your corn for 3 minutes.

Step 2

Wash and chop sweet potatoes, slice the garlic and dice the onion. Then remove the sweetcorn kernels from the cob and add the three ingredients into a lidded tub.

Step 3

Add 1 ½ tbsp taco spice into the tub and 2 tbsp of oil of your choice. Put the lid on, shake vigorously then put in the fridge for 30 mins to marinate.

Step 4

Remove from the fridge and put into a non stick pan on a medium heat, stir every so often to let the potato cook evenly.

Step 5

Salad Prep time! Wash the lettuce, cucumber and tomatoes. Chop and combine as you wish (you can add the avocado and coriander here too) the drizzle some lime juice on and season with salt and pepper.

Step 6

Take the sweet potato and corn mix off the hob when the potato is cooked through and starting to brown. Add a drizzle of lime juice and salt and pepper seasoning. Then you can plate up and eat!

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