Tender kale, roasted sweet potato, black beans, avocado, and lime dressing combine in this vibrant salad.
# What You Need:
→ Vegetables
01 - 1 large sweet potato, peeled and diced (approximately 2 cups)
02 - 1 large bunch kale (about 6 cups), stems removed and leaves chopped
03 - 1 small red onion, thinly sliced
04 - 1 avocado, diced
→ Beans
05 - 1 can (15 oz) black beans, drained and rinsed
→ Dressing
06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons fresh lime juice (about 1 lime)
08 - 1 tablespoon maple syrup or honey
09 - 1 teaspoon Dijon mustard
10 - ¼ teaspoon ground cumin
11 - ½ teaspoon sea salt
12 - ¼ teaspoon freshly ground black pepper
→ Optional Toppings
13 - ¼ cup toasted pumpkin seeds (pepitas)
14 - 2 tablespoons crumbled feta cheese (omit for vegan option)
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss the diced sweet potato with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Spread evenly on the baking sheet and roast for 20 to 25 minutes, turning halfway through, until tender and lightly browned. Allow to cool slightly.
03 - Place the chopped kale in a large mixing bowl. Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt. Massage the kale with clean hands for 2 to 3 minutes until it softens and darkens in color.
04 - In a small bowl, whisk together lime juice, maple syrup (or honey), Dijon mustard, ground cumin, sea salt, black pepper, and the remaining 1 tablespoon of olive oil until well combined.
05 - Add black beans, roasted sweet potato, red onion, and diced avocado to the massaged kale. Drizzle with the dressing and toss gently to combine all ingredients evenly.
06 - Top the salad with toasted pumpkin seeds and crumbled feta cheese if desired. Serve immediately.
