Southwest Salad with Chili Bean Hummus, Sweet Potato and Avocado

Preheat the oven to 450. On a parchment covered baking sheet, lay the sweet potato disks in a single layer and sprinkle with the olive oil and chili powder. Place in oven. Cook for 10-12 minutes until beginning to be tender and one side is crisping. Turn over and continue to cook another 10-12 minutes. Remove when done cooking.

Meanwhile in a food processor, combine chili beans, corn, cilantro, garlic, juice of half of a lemon, and salt and pepper. Pulse until combine. Then with the motor running drizzle in olive oil until smooth.

To compose salad, toss greens with a drizzle of olive oil and salt and pepper to taste. Add tomato and bell pepper and toss again. Plate greens over sweet potato around the edge. Spoon 1-2 heaping spoonfuls of chili bean hummus in the center of the salad and sprinkle avocado pieces over top.