Sweet Potato Salsa Salad
[Vegan]

To Prep:

1. Preheat the oven to 350°F.

Make the Sweet Potatoes:

1. Peel the sweet potatoes and cut them into ¾-inch chunks. Tip them into the roasting pan and drizzle with 2 tablespoons of the olive oil.
2. Season with salt and pepper, sprinkle over the smoked paprika, and give everything a good toss. Add the unpeeled garlic cloves. Put the pan in the oven and roast for 30-40 minutes, until the sweet potatoes and garlic are totally soft. * Set aside to cool to room temperature

Make the Salsa:

1. Zest the limes into a bowl and squeeze the juice over the top.
2. Halve, peel, and finely chop the red onion. Stem and finely slice the jalapeno and add it to the bowl. Halve and pit the avocado, dice the flesh, and scoop it into the bowl. Finely chop most of the cilantro and add it to the salsa, reserving a few leaves for garnish * Drizzle in the extra virgin olive oil, season well with salt and pepper, and toss to combine.
3. Prepare the rest of the salad. Halve the cherry tomatoes. Drain the corn and black beans and rinse well. Stem and dice the bell peppers.
4. Place the skillet over medium-high heat, add the pumpkin seeds, and toast until they start to pop. Take the pan off the heat.

Assemble and Serve:

1. Pop the cooled garlic cloves out of their skins into the salsa and discard the skins. Toss to combine. Tip the tomatoes, corn, black beans, and red bell peppers into the roasting pan with the sweet potato.
2. Drizzle with the remaining olive oil, season with salt, and toss gently to combine. Tip onto a serving plate. Top with the salsa, toasted pumpkin seeds, and the reserved cilantro leaves and serve.