Mexican Cobb Salads

Preheat the oven to 425°F. Dice sweet potato(es) into 1 inch pieces. Peel and chop the red onion(s) into 1 inch pieces. Transfer diced sweet potato and chopped red onion to a baking sheet and toss with 1 tbsp (2 tbsp) vegetable oil, cumin seeds, and a pinch of salt and pepper. Roast until sweet potatoes are tender, 18 to 22 minutes.

Peel and mince the garlic. Finely chop the cilantro leaves and stems. Halve and juice the lime(s). Add the minced garlic, chopped cilantro, lime juice, Vegenaise, and a pinch of salt to a small bowl and mix the cilantro lime dressing.

Slice the corn tortillas into thin ¼ inch thick strips. Place tortilla strips on a baking sheet and toss with 2 tsp (4 tsp) vegetable oil and a pinch of salt. Bake until crispy and lightly browned, 5 to 6 minutes.

Drain and rinse the black beans. Trim and chop the baby romaine lettuce. Trim and thinly slice the radishes. Halve the avocado(s), remove the pit(s), and dice the flesh.

Divide the baby romaine lettuce between large plates and top with the black beans, roasted vegetables, sliced radish, and diced avocado. Drizzle Mexican Cobb salads with cilantro lime dressing and sprinkle with crispy tortilla strips. Dig in!