Preheat oven to 400F.
Place the peeled and diced sweet potato on a medium sheet tray. Drizzle with EVOO and sprinkle with salt and pepper. Toss to coat then spread out in a flat, even layer. Roast for 10 minutes, remove and toss then roast for another 10-12 minutes or until tender and golden brown.
While the potatoes roast, cook the chicken. Bring a high sided, nonstick 10-inch skillet up to heat over medium. Drizzle in 1-2 tbsp. EVOO then add in the chicken. Cook, breaking into smaller pieces, for 6-8 minutes. Reduce the heat to medium low and add in the 1/4 cup of water, chili powder, cumin, paprika, garlic powder, cayenne and a large pinch of salt and pepper. Stir to combine.
Once the sweet potatoes have roasted, add directly to the skillet along with the black beans. Stir together and keep warm on low.
Next make the crema. To a high power blender (or food processor) add the green onions, scooped out avocados, chopped jalapeño, zest and juice from the lime, cilantro and salt. Lastly add the water, depending on how juicy your limes are you may need more or less.
Starting on low, blend together, stopping and starting as needed to push the ingredients down. Blitz on high until a smooth sauce forms. Taste for seasoning, adding more salt or lime if needed. It should be bright green, a little tart and creamy. If you want it looser, add more water.
If serving family style place the romaine cups on a platter along with the green onions, cilantro and lime wedges for serving. Pour the crema into a bowl for drizzling on top. Grab 1 lettuce cup and scoop some of the chicken, sweet potato and black bean mixture into it. Top with a sprinkle of green onions, cilantro sprigs and a drizzle of crema. Serve with lime wedges and extra sauce.
Recipe Courtesy of Megan Mitchell
Paid Partnership with Cal Organic Farms