1 bunch of romaine hearts, rinsed and drained
1 sweet potato, finely diced
1 Tb ground cumin
1 Tb chili powder
1 (14.5 ounce) can black beans, rinsed and drained
3 ears of fresh corn, grilled and taken off of the cob
4 radishes, thinly sliced
10 cherry tomatoes, quartered
1/2 cup fresh cilantro, rough chop
5 Tb olive oil, divided
coarse salt and freshly ground pepper
1 avocado, seeded and diced
Heat 2 Tb olive oil in a medium skillet over medium high heat. Add the sweet potatoes, cumin, chili powder and a pinch of salt and freshly ground pepper. Sauté for about 10 minutes or until the potatoes are browned and cooked through. Remove from heat.
In a small bowl, whisk together the remaining 3 Tb olive oil, juice of the lime, cilantro and another pinch of salt and pepper.
In a bowl, combine the beans, corn, sweet potatoes, tomatoes and radishes, and toss well. Pour in the dressing and toss again.
Spoon mixture into each lettuce boat and top with diced avocado and more cilantro, if desired.
Recipe courtesy of bevcooks.com