Southwestern Bowl with Green Chile Vinaigrette

INGREDIENTS

For the roasted vegetables

large sweet potatoes (1 1/2 pounds)

3/4 tsp

garlic powder

3/4 tsp

kosher salt

1 1/2 tbsp

olive oil, plus additional for drizzling

ears corn* (if desired, use frozen corn and thaw)

For the rice

2 cups

short grain rice, white or brown

2 tbsp

olive oil

1 tsp

cumin

1 tsp

chili powder

1 tsp

kosher salt

For the salad

Green chile vinaigrette (below)

12 cups

mixed greens

1 cup

cherry tomatoes

1/2

small red onion

1/4 cup

roasted and salted pepitas