Sweet potato and corn bowl

1 large sweet potato, diced

1 tbsp (15 ml) canola oil

Salt and freshly ground pepper

3 c (750 ml) mixed greens

1 can Del Monte Mexican style corn medley

1 can 14 oz (398 ml) Bonduelle chickpeas

1 can Del Monte diced beets

1 cucumber, sliced into semi-circles

1/2 c (125 ml) sliced radish

1 c (250 ml) shoots or alfalfa

Sesame dressing:

2 tbsp (30 ml) sesame seeds

1 clove garlic, minced

1/2 tsp (2 ml) ground turmeric

2 tbsp (30 ml) tahini (sesame paste)

2 tbsp (30 ml) lemon juice

1 tbsp (15 ml) soya sauce

1 tbsp (15 ml) canola oil

1 tsp (5 ml) toasted sesame oil

Salt and freshly ground pepper