• 1 large sweet potato (about 12-16 oz), cut into bite-sized cubes
• 1 tbsp olive oil
• ½ teaspoon kosher salt
• ½ tsp garlic powder (optional)
• ½ tsp black pepper (optional)
• 8 cups thinly sliced lettuce (romaine, iceberg, kale, etc…)
• 3 cups thinly sliced or shredded veg (cabbage, carrot, and/or bell pepper)
• 1 can black or pinto beans, drained and rinsed
• 1 cup frozen corn, thawed*
• ½ cup crumbled feta or cotija cheese or shredded cheddar cheese
• 1 cup crumbled tortilla chips**
• 1 avocado, chopped
• Pickled red onions (see recipe)

For the dressing:

• 1 cup whole milk plain Greek yogurt***
• 1 jalapeno seeds removed (leave out if you don’t like spice!)
• 1 small bunch of cilantro (leaves and stems, about 1 cup)
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 ¼ tsp kosher salt
• ½ tsp garlic powder
• ½ tsp ground cumin
• 2-4 tbsp water
• *My favorite way to thaw and add flavor is to add them to a very hot pan with a touch of oil and cook, undisturbed, until charred, about 2-3 minutes.
• **Make your own! Follow instructions from Chicken Tortilla Soup
• ***If you only have regular plain whole milk yogurt, don’t add water. Blend and add water if needed.