sweet potato, corn & black bean salad

Flexitarian eating is a diet that promotes both our health and our planet’s health. It is based mainly on plant foods, includes some lean meat, fish and other proteins (e.g eggs, dairy), whole grains and good fats. 

Try this fresh and vibrant sweet potato, corn and black bean salad for meat-free Monday, it’s a great way to obtain phytonutrients, reduce meat intake and your environmental footprint:
2 medium sweet potatoes, cubed (skin on)
2 corn cobs
1 red onion
2 cloves garlic
1 can tomatoes 
1 can black beans
1 can red kidney beans
1 capsicum, chopped
1 teaspoon cumin 
1 teaspoon paprika 
1 tablespoon olive oil
To serve: avocado, coriander, lime wedges, feta cheese, fresh chilli 
Method:
1. Preheat oven to 180 degrees, place sweet potato on 1 tray, corn cobs on another. Drizzle vegetables with oil and roast until golden brown.
Whilst veg are roasting, sauté onion and garlic until softened, add spices and toast, 30 seconds.
Add tomatoes, drained beans, capsicum and a splash of water to loosen mixture if needed.
Cool until capsicum softens.
Chop corn into a mixture of small cob pieces and shaved kernels. Fold roasted vegetables through bean mix. 
Scatter with coriander, diced avocado, lime wedges, feta, chilli and serve.