Southwest Sweet Potato Tortilla Salad Bowls with Avocado Cilantro Dressing

• 2-3 large flour tortillas

Roasted Sweet Potatoes:

• 1 large sweet potato, peeled and cut into small cubes
• 1-2 tsp olive oil
• ½ tsp cumin
• ½ tsp chili powder
• ½ tsp paprika
• salt and pepper

Cilantro Avocado Dressing:

• half of a large avocado
• 1/4 cup Greek yogurt
• 1/2 cup water (plus more if needed)
• 1 cup cilantro leaves and stems
• 1 small clove of garlic
• Juice of half of lime
• 1 tsp honey
• Salt and pepper to taste

Salad:

• 1 14-ounce can black beans, rinsed and drained
• ½ -1 cup frozen fire roasted corn
• 1-2 cups chopped romaine (enough to fill 3 bowls)
• ½-1 cup cherry tomatoes, cut in half
• 1-2 radishes, thinly sliced

Topping:

• pepitas
• Feta cheese

Preheat oven to 375° F. Place flour tortilla inside Tortilla Bowl Maker and push down to create mold shape. Bake on center rack for about 15 minutes or until the tortilla starts to brown. NOTE: if you have more than one Tortilla Bowl Maker, bake them all at the same time for 15 minutes. Move the bowl makers around halfway through if needed. Remove them immediately and place on a cooling grid to completely cool and harden.

Increase oven temperature to 400°F. In a bowl, mix together sweet potatoes, olive oil, spices, salt and pepper until sweet potatoes are completely coated. Place on a Quarter Sheet and roast until tender and browned, about 20-25 minutes.

While sweet potatoes are roasting, make the dressing. Add all dressing ingredients to a blender or food processor until smooth.

Once everything is ready, build salad in tortilla bowls. Layer lettuce, beans, corn, tomatoes, sweet potatoes, slices of radish, pepitas and feta cheese. Drizzle with dressing and enjoy!