• 2 each jalapeno pepper 1/2 seeded and minced, 1/2 whole
• 6 each Roma tomato chopped
• 4 clove garlic minced
• 1 each red bell pepper finely diced
• 1/2 each red onion finely chopped
• 2 each dried ancho chile seeded, cut into short strips and snipped into pieces
• 1 tablespoon extra virgin olive oil
• 1 each lime juiced
• 2 teaspoon chili powder more or less to taste
• 1 teaspoon Kosher salt more or less to taste
• ¼ teaspoon freshly ground black pepper more or less to taste
• 2 stalk green onion thinly sliced

• 2 each large sweet potato diced
• 4 teaspoon extra virgin olive oil
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 1 pound red leaf lettuce 1 cup per serving
• 30 ounce canned black beans drained and rinsed
• 15 ounce canned sweet corn drained and rinsed
• 2 each red bell pepper chopped
• 2 each avocado diced
• 5 ½ ounce cherry tomato halved
• 2/3 cup pumpkin seeds
• 1 each red onion chopped

For the vinaigrette:

• 1 bunch fresh cilantro
• 4 each lime juiced
• 2 clove garlic minced
• 1 each jalapeno pepper seeded
• 4 tablespoon apple cider vinegar
• 1 ½ teaspoon spicy mustard
• ½ cup extra virgin olive oil
• ½ teaspoon sea salt