Roast the sweet potatoes

• Peel and chop the sweet potatoes into bite-size pieces and spread them on a baking tray lined with parchment paper.
• Season with olive oil, salt and black pepper, toss quickly and arrange in a single layer.
• Bake in a preheated oven until slightly charred and fork tender.

Make the cilantro lime dressing

• In the meantime, combine olive oil, lime juice, maple syrup, garlic, grated ginger, salt and fresh cilantro in a blender.
• Blend for a few seconds until smooth.

Assemble the salad

• Transfer the roasted sweet potatoes to a large mixing bowl.
• Add the black beans, diced avocado, red onion, jalapeño, corn and green bell pepper.
• Pour in the cilantro lime dressing and toss until everything is perfectly combined.

Serve

• Serve the salad as is, or toss the leftovers with cooked quinoa for a complete meal.