Ingredients

The following ingredients have 4 Servings
  • 2 medium to large organic sweet potatoes (cubed, skin on)
  • 2 Tablespoons olive oil or avocado oil
  • 2 Tablespoons maple syrup (or sub coconut sugar)
  • 1/2 teaspoon each sea salt (chili powder, ground cinnamon and ground cumin)
  • 1 cup whole corn kernels
  • 1 cup cilantro (chopped)
  • 1/2 cup red onion (diced)
  • 1 15- ounce can black beans (rinsed and drained)
  • 1 ripe avocado
  • 1 Tablespoon olive oil or avocado oil
  • 1 lime (juiced (3 Tablespoons))
  • 1-2 Tablespoons maple syrup
  • Pinch each of sea salt and black pepper

Instruction

  • Preheat the oven to 375° F.
  • Lightly grease a rimmed baking sheet and add the sweet potatoes, olive oil, maple syrup, salt, chili powder, cinnamon and cumin. Toss to coat.
  • Bake for 20 minutes or until soft and lightly browned, stirring once halfway through to ensure even baking. Sample and adjust seasonings if needed. Set aside.
  • In the meantime, prepare the sauce: Add the avocado, olive oil, lime juice, maple syrup, salt and pepper to a large bowl. Mash/mix to combine. Taste and adjust the seasonings as desired.
  • Add the corn, cilantro, onion, black beans and roasted sweet potatoes to the sauce and toss to combine. Taste and adjust seasonings if needed.
  • Serve at room temperature with tortilla chips. Store leftovers covered in the refrigerator for 2-3 days, though best when fresh.