High Protein Black Bean Salad

Preheat the oven to 200C. Coat the cubed sweet potato in one tablespoon of olive oil, smoked paprika, cayenne chili pepper, and cumin.
1 sweet potato, 2 tablespoon olive oil, 0.5 teaspoon smoked paprika, 0.5 teaspoon cayenne chili pepper, 0.5 teaspoon cumin
Roast your cubed sweet potato for 20 - 30 minutes until soft, golden brown, and tender.
In a small bowl, whisk together the maple syrup, lime juice, minced garlic, salt and pepper, oregano, and the remaining olive oil.
2 tablespoon olive oil, 1 teaspoon dried oregano, 1 lime, 1 tablespoon maple syrup, Salt and pepper to taste, 1 garlic clove
Add the cooked sweet potato, black beans, diced red onion, diced red pepper, sweetcorn, jalapenos, cilantro, and diced avocado to a large mixing bowl.
400 g tinned black beans, 1 avocado, 1 red pepper, 1 small red onion, 10 g cilantro, chopped, 20 g sliced jalapenos, diced
Pour over the dressing and gently toss to combine.
Serve immediately while the sweet potatoes are still warm!