Ingredients
2 sweet potatoes (1 1/2 pounds), peeled and chopped into 1-inch pieces (4 cups)
1/3 cup plus 2 tablespoons extra-virgin olive oil
3/4 teaspoon chili powder
Kosher salt and freshly ground pepper
1 teaspoon finely grated lime zest, plus 3 tablespoons fresh juice
1/4 cup packed cilantro leaves, chopped, plus more for serving
2 romaine hearts, chopped (10 cups)
1 can (15 ounces) black beans, drained and rinsed
1/4 cup chopped pickled jalapenos
Sliced radishes, lightly crushed tortilla chips, and crumbled goat cheese, for serving
Preparation
Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potatoes with 2 tablespoons oil and chili powder; season with salt and pepper. Roast, stirring once, until browned and tender, 20 to 22 minutes. Let cool slightly.
Meanwhile, whisk together lime zest and juice, chopped cilantro, and remaining 1/3 cup oil. Season with salt and pepper. Toss romaine hearts with half of dressing (about 1/4 cup); season with salt and pepper. Divide among bowls; top with beans, jalapenos, radishes, chips, cheese, and sweet potatoes. Drizzle with remaining dressing and sprinkle with cilantro leaves; serve.
