Ingredients
- 300 grams yams (sweet potatoes, cut into 3cm pieces)
- 500 grams potatoes (desiree potatoes, small unpeeled and cut into 3cm pieces)
- 1/4 cup olive oil
- 2 corn cobs
- 250 grams tomatoes (cherry tomatoes, quartered)
- 400 grams black beans (rinsed and drained)
- 2 avocados, sliced
- 60 grams spinach (baby spinach)
- 125 ml salad dressing (chipotle ranch dressing, 1/2 cup)
- 65 grams cheddar cheese (coarsely grated vintage, 3/4 cup)
- 1 green shallot, thinly sliced
- 30 grams corn chips (plain, crushed)
- Fresh coriander sprigs, to serve
- Sour cream, to serve (optional)
How to Make
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Step 1: Preheat oven to 220C/200C fan forced and line a baking tray with baking paper.
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Step 2: Place the sweet potato and desiree potato on prepared tray and drizzle over 2 tablespoons oil and season and bake for 40 minutes or until golden and tender.
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Step 3: Meanwhile, heat a chargrill pan over medium-high heat and drizzle 1 tablespoon of remaining oil over the corncobs and cook, turning, for 7-8 minutes or until charred and tender and set aside to cool slightly then use a sharp knife to cut down the length of the corncob, close to the core, to remove the kernels and repeat with remaining corncob.
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Step 4: Place the potato mixture in the base of a 2.5 Liter (10 cup) glass serving dish and layer with the tomato, beans, corn, avocado and spinach and drizzle over dressing.
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Step 5: Serve topped with cheddar, shallot, corn chip, coriander and a dollop of sour cream, if using.
We hope you enjoy this recipe!
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