Roasted Sweet Potato Southwest Salad

Step 1

Chop a medium raw sweet potato into cubes. Place on lined baking sheet along with an ear of corn. Drizzle both with olive oil evenly coating each side and season with sea salt and black pepper. Roast on 425 degrees Fahrenheit/218 Celsius for about 20 minutes or until golden brown. Now is the time to start preparing the vegetables.

Step 2

Coarsely chop romaine lettuce and cilantro (keep separate)

Step 3

Slice red onion.

Step 4

Chop grape tomatoes in half.

Step 5

Slice limes into wedges.

Step 6

Using a knife, cut sweet corn from cob.

Step 7

Rinse and drain black beans.

Step 8

Slice avocado last, into thin layers. Squirt some lime juice on avocado slices and sprinkle with sea salt to keep from turning brown.

Step 9

Assemble salad placing lettuce leaves as first layer, then top with all the veggies. Drizzle on cilantro lime dressing and top with pepitas and a few more cilantro leaves. Serve immediately.