Instructions

1. Sweet potatoes: Preheat oven to 400 F.
2. In a large bowl, combine sweet potatoes, coconut oil, ground cumin, Spanish paprika, and salt. Toss well to coat the sweet potatoes with the oil and seasonings.
3. Line a baking sheet with parchment paper. Pour the sweet potatoes onto the baking sheet, spreading them in a single layer.
4. Roast the sweet potatoes for 30 minutes or until they are soft and slightly browned on the edges. Remove the baking sheet from the oven and allow the sweet potatoes to cool for 10 to 15 minutes.
5. Lime crema: In a small bowl, combine the vegan sour cream, lime zest and juice, minced garlic, and 1/4 teaspoon salt. Taste and adjust seasonings if needed. Place the lime crema in the refrigerator until needed.
6. Blackened corn: Heat a large skillet over medium to medium-high heat. Once hot, add 2 tablespoons coconut oil and swirl to coat the surface of the skillet. Add the corn kernels and cook until the corn is starting to brown. Add the serrano chili and cook, stirring often, for 2 minutes or until the corn is blistered and charred on the edges. Remove from heat and allow the corn mixture to cool slightly.
7. In a large wide bowl, separately arrange the roasted sweet potatoes, blackened corn mixture, black beans, red bell pepper, red onion, and cilantro to show off each of the ingredients’ colors. Drizzle lime crema in the center of the salad.
8. Serve the rainbow salad with additional lime crema on the side.