Vegetarian Mexican Salad Boats

Ingredients

• 5 Tablespoons Extra Virgin Olive Oil, Divided
• 1 whole Sweet Potato, Finely Diced
• 1 Tablespoon Cumin
• 1 Tablespoon Chili Powder
• 2 pinches Coarse Salt And Freshly Ground Pepper, Divided Use
• 1 whole Lime
• ½ cups Cilantro, Roughly Chopped, Plus More For Garnish
• 1 can (14 Oz Can) Black Beans, Drained And Rinsed
• 1 can (10 Oz Can) Sweet Corn, Drained And Rinsed
• 10 whole Cherry Tomatoes, Halved
• 4 whole Radishes, Thinly Sliced
• 1 whole Avocado, Peeled, Pitted, And Diced
• 15 leaves Large Romaine Hearts Leaves, Rinsed

Preparation Instructions

Heat 2 tablespoons of oil in a medium skillet over medium-high. Add the sweet potatoes, cumin, chili powder, a pinch of coarse salt and freshly ground pepper. Saute about 10 minutes, until browned and cooked through. Remove from heat and set aside.

In a small bowl, whisk together the remaining 3 tablespoons of oil, juice from the lime, cilantro and another pinch of salt and pepper. Set aside.

In a bowl, combine the beans, corn, sweet potatoes, tomatoes and radishes. Toss. Pour in the dressing and toss to combine.

Spoon the mixture into each romaine boat and top with diced avocado and more cilantro, if desired.