Preheat oven to 400F.
Slice sweet potato into 1/4” disks.
Bake for 15 minutes on a silicone sheet or parchment paper.
Meanwhile, slice and de-seed the peppers.
Drain and squeeze excess liquid from salsa.
Drain excess liquid from the tofu and place in a large cup or small bowl.
Blend tofu with lime juice, miso, cilantro, chipotle and maple syrup until creamy.
After baking for 15 minutes, flip the sweet potato slices and add the peppers to the tray.
Return potatoes and peppers to the oven and cook for another 5 minutes.
Remove potatoes and peppers from the oven and allow to cool.
Arrange mixed greens on a large plate.
Arrange potatoes on greens.
Spread a thin layer of black beans, salsa and chipotle lime dressing on each potato.
Garnish with black olives and cilantro