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While heating your grill, prepare your vegetables. Peel both sweet potatoes and cut into ½ inch thick discs. Slice your bell pepper in half vertically, then once more so that you have 4 long pieces. Brush the vegetables with olive oil or avocado oil.
Cook sausages and vegetables on the grill, turning about every five minutes. Your vegetables will be charred, and sausage should be cooked though.
Chop up your veggies into small pieces, and sausage into bite size pieces. Place the salad ingredients with mixed greens into a large bowl, and add fresh cilantro and green onion.
Whisk together the dressing ingredients into a small bowl: beer (if using), apple cider vinegar, garlic, honey, mustard, and oil. Pour over top the veggies and sausage.
Serve immediately.
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