Ingredients:
4 Medium Sweet Potatoes, Peeled and Cubed
1 Cup Frozen Corn
1 Pepper
1 Cup of chopped Tomato
1 Cup of Cilantro
¼ Red Onion
1 Avocado
1 Can of Black Beans
1 Can of Chickpeas
½ tbsp Coriander
Juice of 1 Lime
Dash of Hot Sauce
1 tbsp Extra Virgin Olive Oil
2 tbsp Chili Powder
1 tbsp Cumin
¼ tbsp Garlic Powder
¼ tbsp Onion Powder
1 Pinch of Nutmeg
Salt & Pepper to Taste
Vegan Mayo:
½ cup of Milk (room temperature)
1 ½ tsp Dijon
1 tbsp Red Wine Vinegar
Splash of Maple Syrup
1 Cup Avocado Oil
Dressing:
Vegan Mayo
2 tbsp Chili Powder
½ tbsp Cumin
¼ tbsp Garlic Powder
¼ tbsp Onion Powder
1 Pinches of Nutmeg
1 tsp Lemon Juice
Salt & Pepper to Taste
Directions
Roast Sweet Potato with evoo, chili powder, cumin, garlic powder, onion powder, pinch of nutmeg, s&p *about 20min @ 400*, set aside to cool.
Make vegan mayo, blend soy milk, Dijon, red wine vinegar, splash of maple syrup, salt, avocado oil (add slowly as not to separate). Put aside in fridge to let settle.
Toast frozen corn kernels on med heat until you develop some brown to dark brown colour (a bit of black char is okay). Set aside to cool.
Chop veg, peppers, tomato, cilantro, red onion. Avocado optional (but leave until the end).
Can of black beans, can of chickpeas.
Combine everything.
Prepare Dressing: Take your vegan mayo add heavy amount of chili powder, cumin, garlic powder, onion powder, coriander, lime juice, Chalula hot sauce.
Add dressing to salad mixture and combine.