1 (6 oz.) can Mexican corn (drained, dried and roasted)
1 avocado (pitted and sliced)
1 pint cherry or grape tomatoes
½ cup cilantro (roughly chopped)
1 cup shredded sharp cheddar or Mexican cheese
1½ cups corn tortilla chips (lightly crushed )
fresh lime wedges, salsa ranch or cilantro-avocado dressing* (Optional )
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 lettuce in a large bowl or on a platter. Top with sweet potatoes, corn, avocado, tomatoes, cilantro, cheese and tortilla chips. Drizzle salad with fresh lime juice, salsa ranch and/or cilantro-avocado dressing.
View the recipe instructions at The Gourmet RD
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