1. Roast the Sweet Potatoes

To start, preheat your oven to 400°F (200°C). While it heats up, toss the diced sweet potatoes with 1 tablespoon of olive oil, a pinch of salt, pepper, and cumin (if you’re using it). Spread the sweet potatoes on a baking sheet in a single layer. Roast them for about 20-25 minutes, or until they become tender and lightly browned. Stir the potatoes halfway through to ensure even cooking. Once done, remove them from the oven and set them aside to cool slightly.

2. Sauté the Corn

While the sweet potatoes are roasting, heat a skillet over medium heat. Add the remaining tablespoon of olive oil to the skillet, then sauté the corn for about 4-5 minutes, stirring occasionally, until it’s slightly charred and heated through. Once done, remove from heat and allow it to cool slightly.

3. Combine the Salad Ingredients

In a large mixing bowl, combine the roasted sweet potatoes, sautéed corn, diced red bell pepper, chopped red onion, and cilantro (if you’re using it). This will be the base of your salad.

4. Prepare the Dressing

In a small bowl, whisk together the lime juice, honey, chili powder, and a pinch of salt and pepper. Taste the dressing and adjust it as needed. If you prefer it sweeter, add a little more honey. If you want more heat, add extra chili powder or even a bit of cayenne.

5. Assemble the Salad

Once everything is prepared, pour the dressing over the salad and gently toss it until all the ingredients are well coated. Finally, add the diced avocado just before serving to avoid it getting mushy.

6. Optional Toppings

For added texture and flavor, sprinkle the salad with pumpkin seeds or any other topping of your choice. These can add a satisfying crunch to the dish.