Grilled corn and avocado salad with sweet potato fries 🍠

Grilled corn and avocado salad with crispy sweet potato fries! Get the recipe below! Shop our sweet potato fries at @costco @bjswholesale @samsclub @sprouts @krogerco @mykingsoopers @fredmeyerstores @ralphsgrocery @harristeeter @marianosmarket @frysfoodstores @mysmithsgrocery @dillonsgrocery

Ingredients:
1 bag Roots sweet potato fries
4 cups chopped romaine
1 15 oz can garbanzo beans, patted dry
1 cup grilled corn or 1 large corn cob
1 avocado, chopped
⅓ cup feta crumbles
⅓ cup chopped red onion
1 tsp chili powder
½ tsp salt

Harissa Ranch Dressing

¼ cup tahini
¼ cup lemon juice
1 tbsp maple syrup
1 clove garlic, minced
2 tsp harissa seasoning
small pinch of salt
1-2 tbsp water, for thinning

Instructions:
Preheat the oven to 400° F.
Whisk the tahini, lemon juice, maple syrup, garlic, harissa seasoning, and salt in a small bowl until smooth. Add 1 tbsp of water at a time until consistency is smooth and pourable. Set aside.
Coat the chickpeas in the avocado oil, chili powder, and salt. Lay them evenly on one half of a baking sheet lined with parchment paper, then lay the fries evenly on the other half. Bake for 25-28 minutes, until chickpeas and fries are slightly crispy. Meanwhile, grill the corn on the cob over medium-high heat for 3-5 minutes on each side. Alternatively, cook strained canned corn over a hot skillet for 10 minutes, stirring occasionally until slightly charred.
Assemble the salad! Add the lettuce, corn, chickpeas, sweet potato fries, avocado, red onion, and feta crumbles to a salad bowl. Drizzle the harissa ranch dressing on top and give everything a toss before serving.

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