Mexican Salad

For the Salad:

• ¼ cup raw pepitas
• 2 medium sweet potatoes peeled and chopped into 1-inch chunks (about 2 pounds or 5 cups raw or 3 ⅓ cups roasted)
• 2 tablespoons extra-virgin olive oil
• ¾ teaspoon ground chili powder
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt
• 1 large head romaine lettuce chopped (about 6 cups)
• 1 pint cherry tomatoes halved
• 1 can reduced-sodium black beans (15 ounces) drained and rinsed
• 1 small jalapeño* thinly sliced (about ¼ cup)
• 1 small bunch radishes thinly sliced (about 1 cup)
• ¼ cup chopped cilantro packed
• crumbled Feta cheese or goat cheese, or queso fresco (optional, for serving)
• Tortilla strips or crushed chips (optional, for serving)
• Sliced avocado (optional, for serving)

For the Dressing:**

• ⅔ cup nonfat plain Greek yogurt
• 2 tablespoons extra-virgin olive oil
• Zest and juice of 1 medium lime (about 1 teaspoon finely grated lime zest, plus 2 tablespoons fresh juice)
• 1 clove minced garlic 
• ½ teaspoon kosher salt
• ½ teaspoon ground cumin