Mexican Salad

Bahan-bahan (6 porsi)

• ¼ cup raw pepitas
• 2 medium sweet potatoes (peeled and chopped into 1-inch chunks (about 2 pounds or 5 cups raw or 3 ⅓ cups roasted))
• 2 tablespoons extra-virgin olive oil
• ¾ teaspoon ground chili powder
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt
• 1 large head romaine lettuce (chopped (about 6 cups))
• 1 pint cherry tomatoes (halved)
• 1 can reduced-sodium black beans ((15 ounces) drained and rinsed)
• 1 small jalapeño* (thinly sliced (about ¼ cup))
• 1 small bunch radishes (thinly sliced (about 1 cup))
• ¼ cup chopped cilantro (packed)
• Crumbled feta cheese (or goat cheese, or queso fresco (optional, for serving))
• Tortilla strips or crushed chips ((optional, for serving))
• Sliced avocado ((optional, for serving))
• ⅔ cup nonfat plain Greek yogurt
• 2 tablespoons extra-virgin olive oil
• Zest and juice of 1 medium lime ((about 1 teaspoon finely grated lime zest, plus 2 tablespoons fresh juice))
• 1 clove minced garlic
• ½ teaspoon kosher salt
• ½ teaspoon ground cumin