• Base:
• 1 package Wild Harvest Power Greens
• Black Bean Salad:
• 1 (15 oz) can black beans, drained and rinsed
• 3 tbsp green onions, chopped
• 3 tbsp cilantro, chopped
• 3 tbsp Salad Girl Chili Limon Dressing
• Fire-Roasted Corn Salad:
• 1 (12 oz) bag frozen fire-roasted sweet corn, thawed
• ⅓ cup Cotija cheese
• 3 tbsp green onions, chopped
• 3 tbsp cilantro, chopped
• 3 tbsp Salad Girl Chili Limon Dressing
• Grain Salad:
• 1 package Seeds of Change quick-cook Brown Rice & Quinoa (cooked and cooled)
• 3 tbsp green onions, chopped
• 3 tbsp cilantro, chopped
• 3 tbsp Salad Girl Chili Limon Dressing
• Roasted Sweet Potatoes:
• 20 oz sweet potatoes, cubed
• 3 tbsp organic sunflower oil
• Salt & pepper to taste
• 1 tsp organic chili powder
• 1 tsp organic cinnamon
• Dressing:
• ½ bottle Salad Girl Chili Limon Dressing
• ½ bottle Salad Girl Dude Ranch Dressing
• Garnish:
• Red, yellow, and orange mini sweet bell pepper sticks

Roast the Sweet Potatoes: Preheat the oven to 400°F. Toss the cubed sweet potatoes with sunflower oil, salt, pepper, chili powder, and cinnamon. Spread on a baking sheet and roast for 20–25 minutes or until golden brown. Let cool, then toss with green onions, cilantro, and Chili Limon Dressing.

Prepare the Salads: In separate bowls, mix the black beans, corn, and grains with their respective ingredients as listed above.

Assemble the MN/MEX Grains & Greens Bowl: Arrange the Power Greens in a large serving bowl. Add a scoop of each salad on top of the greens, placing them in a clockwise circle for a beautiful presentation.

Dress & Garnish:

1. Decorate with multi-colored sweet bell pepper sticks for an extra pop of color and crunch.
2. Whisk together the Salad Girl Organic-Chili Limon and Dude Ranch dressings. Just before serving, drizzle generously over the salads. 
3. Serve & Enjoy: Dig into this flavorful, nutrient-packed bowl — a perfect stay-cation meal!