Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat the oven to 400°F.

Cut sweet potatoes into 1 inch pieces, trying to keep them as even as possible. Toss in a medium bowl with ¼ cup olive oil and then place evenly on a parchment lined tray and roast in 400°F oven until golden brown.

In a medium bowl, combine all spices, lime Citrus juice is good and all but the zest (small pieces of citrus peel) has even more flavour! The oils in the peel of the fruit help to give off that citrusy taste and smell.zest and juice, salt, honey and olive oil and whisk until combined very well.

Remove the cilantro from the stem, and chop finely.

Drain and rinse black beans very well. Combine in a large bowl with corn and chopped cilantro.

Cut the sides of the pepper off around the core, then slice into thin strips. Cut these thin strips into small cubes and place into the bowl with the corn, cilantro and beans. Add the cooled sweet potato to this bowl.

Combine dressing with the bowl of vegetables and mix well but gently, being careful not to mash and break up the sweet potato. Serve chilled or at room temperature.