• 2 cups romaine lettuce chopped
• 2 sweet potatoes chopped
• 1 tsp. cumin
• 1 tsp. chili powder
• 1 can black beans rinse and drained
• 1 can corn rinse and drained
• 1 tbs. olive oil
• 1/4 tsp. salt and pepper
• 1 avocado
• 1/4 cup mayo
• 1/2 cup water
• 1 cup cilantro
• 1/2 lime juiced

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• Preheat oven to 400 degrees. Peel and chop potatoes into bite- sized pieces and top with olive oil, cumin, and chili powder. Roast for 10 minutes, then turn heat up to 425 degrees and continue to roast for 15-20 more minutes or until golden brown.
• Remove potatoes from onion, season with salt and pepper, and let cool.
• Meanwhile, pulse all ingredients from the avocado down in a food processor to make dressing.
• Top 1⁄4 of lettuce with a sprinkle or corn, black beans, sweet potato pieces, and a drizzle of the avocado dressing.

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