For the salad:
2 sweet potatoes
1 tbsp olive oil
1 heaping tsp each cumin and chili powder (plus a sprinkle of cayenne if you like it hot)
salt and pepper to taste
1 14-ounce can black beans, rinsed and drained
1 14-ounce can chick peas, rinsed and drained
1 romaine heart, chopped
For the cilantro dressing:
half an avocado
1/4 cup Greek yogurt
1/2 cup water
1 cup cilantro leaves and stems
1 small clove of garlic
1/2 teaspoon salt
a squeeze of lime juice
Preheat the oven to 400 degrees. Peel the sweet potatoes and chop into bite-sized pieces. Mix the olive oil, cumin, and chili powder together in a small bowl. Brush mixture on sweet potatoes. Roast for 10 minutes. Stir or shake the pan. Turn heat up to 425, and roast for another 10-15 minutes. Check, stir, and bake until the sweet potatoes are just barely brown on the outside. Season with salt and pepper.
Meanwhile, pulse all the dressing ingredients in a food processor until mostly smooth.
Toss the beans, chick peas, lettuce, and sweet potatoes with the dressing. Serve with chips and/or the other half of the avocado for extra yum!