Sweet Corn + Potato Mexican Summer Salad

A gorgeously seasonal platter of tomatoes, sweet corn, roasted sweet potatoes and caramelized onion, served atop quinoa and greens with an avocado kale dressing.

1 cup cooked quinoa
1 tbsp garlic powder
1/4 tsp red chili pepper flakes
1 medium sweet potato
olive oil + salt
medium red onion
1/2 large tomato
1 ear corn, shucked and kernels cut off
2 limes for sauce, 1 for garnish
1/3 cup avocado oil, divided
1 large kale leaf, thick ribs removed, torn into small strips
couple of pinches salt
1/4 tsp cumin
salad greens or spinach for serving (optional)

View the full recipe at From the Ground Up Wellness →