Preheat grill to approximately 350 degrees Fahrenheit.

Brush the face of each sweet potato with olive oil and sprinkle with salt. Place sweet potatoes, face-up, in a large cast-iron skillet and cover. We avoid using tinfoil, but if you do not have a skillet with a cover, this would be an alternative. Place skillet on grill and allow to cook for approximately 30 minutes. Depending on the intensity of the grill, they may cook slower or faster. Check the sweet potatoes periodically, and adjust the cook-time as you see fit. Once done, the sweet potatoes should be soft and the skin beginning to peel away from the edges.

While the sweet potatoes are cooking, start preparing the bean salad. Combine beans, garlic, red onion, cilantro, 2 tbsps olive oil, the juice of two limes and salt and pepper to taste. Cut both remaining limes into wedges and set aside until ready to serve.

Once the sweet potatoes are done, remove from heat and set aside, still covered.

Brush all sides of the corn with butter and salt lightly. Place directly on the grill and leave for approximately 3 minutes, or until nicely charred. Repeat on all sides, and remove from heat.

Allow the corn to cool enough that you can grab firmly, from one end of the cob. Holding it upright and vertical, use a sharp knife to shave off the kernels. Try to get as close to the cob as possible, without actually cutting into it. Repeat with the second cob, and add the charred corn to the bean salad.

Finally, combine rice, tomatoes, avocado, bean salad, and 1-2 halves of sweet potato, in a bowl. Top with salsa, feta cheese, and cilantro for garnish. Serve with lime wedges.

ENJOY!