Southwest Sweet Potato Salad with Cilantro Lime Vinaigrette

Preheat oven to 400°
Peel and Cube the Sweet Potatoes.
Toss the Sweet Potatoes with the Olive Oil.
Toss the Sweet Potatoes with the Salt and Chipotle Powder.
Roast in the oven for 20-30 minutes until they are browning and tender.
Remove from the oven and cool to room temperature if using immediately or refrigerate for later use.
Reserve for later use in recipe.

In a saute pan, saute the onions until they are getting some color.
You don't have to caramelize them, saute on a higher heat to get them to brown.
Once onions are beginning to take on some color, add the jalapenos and bell peppers.
Cook until they begin to take on some color.
Add the corn to the pan, over a high heat cook the corn until it begins to shrivel and brown.
Add the chipotle powder and toss to combine.
Remove from the pan and cool. Reserve for later use in the recipe.

Using a blender or an immersion blender, combine the garlic, lime juice, agave syrup, and chipotle powder.
Pulse to break down the garlic and emmulsify the ingredients.
Add the cilantro and pulse to breakdown and combine.
Drizzle in the olive oil while the blender is running, this will allow the olive oil to emulsify.
Season with salt to taste.

In a bowl, add the roasted sweet potatoes.
Add the black beans, corn, scallions, cilantro, sauteed onion, peppers and corn mix.
Add the dressing to the bowl.
Mix with a spatula to combine the ingredients.
Garnish with the roasted pumpkin seeds.