Sweet Potato & Black Bean Salad with Avocado Dressing & Feta

Directions

1. Preheat the oven to 450°F and position the rack in the center.
2. Wash and dry all produce; if your greens are pre-washed, skip washing them.
3. Cut the sweet potatoes into 1/2-inch cubes and place them in a medium bowl.
4. Toss the potatoes with olive oil and a pinch of chili powder, cumin, salt, and pepper; spread the mixture in a single layer on a sheet pan.
5. Roast the potatoes in the oven, tossing once halfway through, until tender and lightly browned, about 15 to 20 minutes.
6. Rinse and drain the black beans in a colander, then let them drain completely.
7. Scoop out the avocado flesh into a bowl and mash until smooth; mince or press the garlic and add it.
8. Squeeze in the lime juice and whisk in olive oil, salt, and pepper to make a dressing; blend until smooth if you like a silkier texture.
9. Crumble the feta into a small bowl; finely chop the cilantro leaves and add to a large salad bowl.
10. Add the roasted potatoes and beans to the greens, then toss everything together with the feta and cilantro.
11. Drizzle the avocado dressing over the salad, toss gently to combine, and serve.