Southwest Roasted Yam & Black Bean Salad with Avocado-Lime Emulsion

Preheat your oven to 400°F (204°C).

In a dry skillet over medium heat, toast 1/3 cup raw pumpkin seeds for 2 to 3 minutes, stirring constantly until they are puffed and fragrant. Immediately transfer to a small bowl to stop the cooking.

Peel 2 large raw yams and cut them into even 1/2-inch cubes. On a large baking sheet, toss the diced yams with 2 TBSP olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread them in a single layer and roast for 25 minutes, turning halfway through, until tender and caramelized on the edges.

While the yams roast, shuck 2 raw sweet corn ears and carefully slice the kernels off the cob. Heat 1 TBSP olive oil in a cast-iron skillet over medium-high heat. Add the corn kernels and let them cook undisturbed for 3 to 4 minutes to achieve a deep, smoky char. Stir and cook for another 3 minutes, then transfer to a large mixing bowl.

Open 1 can (15 oz) of black beans, pour into a colander, and rinse thoroughly with cold water. Drain well and add to the large bowl with the charred corn.

Seed and dice 1 raw red bell pepper. Finely dice 1/2 cup raw red onion. Seed and finely mince 2 raw jalapeño peppers (leave seeds in if you prefer an even higher spice level). Add all three vegetables to the large bowl with the corn and beans.

To prepare the emulsion, pit and scoop the flesh of 1 large ripe raw avocado into a blender or small food processor. Add the finely grated zest and freshly squeezed juice of 2 limes (about 1/4 cup juice), 1/4 cup packed fresh raw cilantro leaves, 1 peeled raw garlic clove, 1 TBSP agave nectar, 1/2 tsp kosher salt, and 2 TBSP cold water. Blend on high until completely smooth.

With the blender motor running on low speed, slowly drizzle in 1/3 cup extra virgin olive oil in a thin, continuous stream until a thick, creamy, completely stable emulsion forms.

Once the roasted yams are slightly cooled, add them to the large mixing bowl. Fold in 1/2 cup chopped fresh raw cilantro leaves and half of the avocado-lime emulsion, tossing gently to coat all ingredients evenly.

Divide the salad among 4 serving bowls. Drizzle the remaining avocado-lime emulsion over each portion and garnish with the toasted pumpkin seeds.