3 medium sweet potatoes
2 tablespoons coconut oil
1 teaspoon chili powder
1-15 ounce can black beans, drained and rinsed
1 cup frozen corn kernels, thawed at room temperature
1 cup bell pepper, diced
2 green onions, sliced
1 large avocado, diced
2 tablespoons cilantro leaves, roughly chopped
1/4 cup plain Greek yogurt
1 teaspoon lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1. Preheat oven to 375°F. Cut sweet potatoes into quarters. Place sweet potatoes on baking sheet and coat in coconut oil and toss with chili powder. Bake sweet potatoes for 23-25 minutes or until they can be easily pierced with a fork.
2. Allow sweet potatoes to cool completely then place in a large mixing bowl. Add all remaining ingredients to the sweet potatoes, except for the dressing.
3. In a small bowl, whisk together dressing ingredients. Pour over salad and mix well to coat. Keep refrigerated until ready to serve.