Preheat oven to 400 degrees F.

Peel and cut the sweet potatoes into matchsticks. Toss the sweet potatoes with 2 tablespoon olive oil, 2 teaspoon Cajun seasoning, and 1 teaspoon brown sugar. Spread the potato onto a baking sheet in an even layer. Bake for 15 minutes, flip the potatoes over and roast another 7-10 minutes or until cooked.

Meanwhile, braise the pinto beans. Drain and rinse the beans and combine with ½ teaspoon oregano, 1 bay leaf, 1 teaspoon cumin, 1 teaspoon chili powder, 1 tablespoon olive oil, and 1 cup chicken broth in a medium saucepot. Bring to a boil over high heat, reduce to low, and simmer for 20 minutes.

Make the southwestern dressing. Blend together ⅓ cup yogurt with 1 tablespoon honey, 1 tablespoon apple cider vinegar, 1 tablespoon lime juice, 1 teaspoon chili powder, 1 teaspoon chipotle with adobo juices, and ¼ teaspoon oregano. Season with salt and pepper.

Peel 2 plantains and slice into ⅛ inch thick slices. Heat 2 tablespoon olive oil in a large saute pan over medium heat and add the plantains. Cook until caramelized and browned, flip and cook on the other side. Remove from heat.

Assemble the salads. Portion salad greens into 4 plates and top with fresh mango, avocado, braised beans (without the juices), Cajun spiced sweet potatoes, and plantains. Serve with southwestern dressing.