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Mexican Vegetarian Caesar Salad

 200 g sweet potatoes
 1 tbsp olive oil
 3 tsp taco spice mix
 260 g Greek-style yoghurt
 1 lime
 1 tsp honey
 2 baby gem lettuces
 400 g black beans
 1 avocado
 1 cup coriander sprigs
 100 g corn chips
 Pickled jalapenos, to serve

Preheat the oven to 240°C. Line a baking tray with a baking paper. Place the sweet potatoes, oil and spice mix on a prepared tray and season. Toss to combine. Roast them for about 15 minutes or until the sweet potatoes are tender. Combine the yoghurt, lime zest, juice and honey in a bowl. Season the mixture as per your taste. Divide lettuce among plates. Fill with beans, avocado and sweet potato mixture. Coarsely crumble some corn chips over the top. Drizzle with the dressing. Serve with jalapenos, if you like, and remaining corn chips.