Spicy Southwestern Salad with Avocado Dressing

• sweet potatoes↗2
• oil1 tablespoon
• heaping teaspoon each cumin and chili powder (plus a sprinkle of cayenne if you like it hot)1
• salt and pepper to taste
• can black beans, rinsed and drained↗1
• can sweet corn, rinsed and drained↗1
• romaine heart, chopped1
• half an avocado0.5
• Greek yogurt↗0.25 cup
• water↗0.5 cup
• cilantro leaves and stems↗1 cup
• small clove of garlic1
• salt↗0.5 teaspoon
• a squeeze of lime juice

Step-by-step instructions

1. 1

   Preheat the oven to 400 degrees. Peel the sweet potatoes and chop into bite-sized pieces. Mix the olive oil, cumin, and chili powder together in a small bowl. Brush mixture on sweet potatoes. Roast for 10 minutes. Stir or shake the pan. Turn heat up to 425, and roast for another 10-15 minutes. Check, stir, and bake until the sweet potatoes are just barely roasty-brown on the outside. Season with salt and pepper.

2. 2

   Meanwhile, pulse all the dressing ingredients in a food processor until mostly smooth.

3. 3

   Toss the beans, corn, lettuce, and sweet potatoes with the dressing. Serve with chips and/or the other half of the avocado for extra yum!