(Serves 2)

Ingredients:

1. Romaine Lettuce, 3 cups

2. Avocado, 1

3. Black Beans, 1 can (15 oz)

4. Corn, 1 can (15 oz)

5. Sweet Potato Ribbons, 1 cup

6. Cherry Tomatoes, 1/2 cup

7. Yellow Squash, 1/2

8. Spicy Tortilla Strips, 1 cup

9. Shredded Carrots, 1/2 cup

10. Cilantro, 1/4 cup

11. Honey BBQ Sauce– 1/4 cup

12. Vegan Ranch– 1/4 cup

Instructions:

1. Preheat the oven to 400°F (200°C).

2. Slice soft tortillas thin then toss in a bowl with a dash of avocado oil, paprika, cumin, dried cilantro, garlic powder, salt & pepper. Bake on a foil lined pan for 10-12 minutes.

3. Dice the sweet potato ribbons & cut squash into thin slices then mix both in a bowl with a dash of avocado oil, paprika, chili powder, salt & pepper. Bake on a pan lined with parchment paper for 25 minutes.

4. Follow my BBQ sauce recipe in my last post.

5. Rinse & drain black beans then sauté on medium low with a dash of avocado oil, minced garlic, chile lime seasoning for about 5 minutes. Add in 2 tsp of the BBQ sauce then let it cook for another 5 minutes.

6. Drain the corn then cook in a small saucepan on medium low with a dash of butter, salt, pepper & chili powder for 5 minutes.

7. Chop the romaine, cherry tomatoes & shredded carrots. Slice the avocado then plate all together with fresh cilantro, sprinkle of Chile lime seasoning, and a drizzle of BBQ & ranch. Divide everything evenly between two plates. Enjoy!