Well, according to Elwood J. Blues, "Just about every Tex-Mex chef in the world, ever?" And he's probably right! But this is the first recipe I've ever made, let alone tasted that combined sweet potatoes, apples, avocados, lime juice, corn, onion, toasted pumpkin seeds, olive oil and cilantro. I snagged this recipe from Vegetarian Times and it was delicious. The flavors mixed really well together, a combination of sweet and tangy. And the apple and pumpkin seeds gave it a very nice crunchy texture. The dish was very easy to make and took less than 20 minutes total. I put a scoop of it over some mixed baby greens and had some homemade pumpernickel on the side. While I ate it as a main dish, it would probably serve best as a side dish, since it wasn't very filling. It's also gluten-free and vegan. I give it 4 out of 5 spoons.
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