Ingredients
The following ingredients have 6 Servings
- 1 ½ teaspoons chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
- 2 large sweet potatoes, peeled and diced
- 2 teaspoons olive oil
- 3-4 cups romaine lettuce or mixed greens, chopped
- ½ cup cilantro leaves
- 6-ounce can Mexican corn, drained
- ½ cup cooked black beans
- 1 avocado, pitted and sliced
- 1 pint cherry or grape tomatoes, halved
- 1 cup shredded sharp cheddar or Mexican cheese
- 30 corn tortilla chips, lightly crushed
- Fresh lime wedges, salsa ranch or cilantro avocado dressing*
Instruction
- Preheat oven to 400 degrees.
- In a small bowl, combine chili powder, smoked paprika, cumin, salt and pepper.
- Place sweet potato chunks on a baking sheet. Drizzle with oil and sprinkle with spice mixture. Mix until sweet potatoes are evenly coated with oil and spices. Bake for 15-20 minutes, until potatoes are fork-tender and crispy on the outside.
- To make salad, place romaine or mixed greens and cilantro leaves in a large bowl or on a platter. Top with sweet potatoes, corn, black beans, avocado, tomatoes, cheese and tortilla chips. Drizzle salad with fresh lime juice, salsa ranch and/or cilantro avocado dressing.
