Tender kale, roasted sweet potato, black beans, and lime dressing create a vibrant, nutrient-packed salad.
# What You Need:
→ Vegetables
01 - 1 large sweet potato, peeled and diced (approx. 2 cups)
02 - 1 large bunch kale, stems removed and chopped (approx. 6 cups)
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
14 - 2 tablespoons crumbled feta cheese (omit for vegan)
# How to Make It:
01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Toss diced sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 20 to 25 minutes, turning halfway, until tender and browned. Allow to cool slightly.
03 - Place chopped kale in a large bowl, drizzle with 1 tablespoon olive oil and a pinch of salt. Massage with clean hands for 2 to 3 minutes until softened and color deepens.
04 - In a small bowl, whisk together lime juice, maple syrup, Dijon mustard, cumin, salt, pepper, and remaining olive oil until well combined.
05 - Add black beans, roasted sweet potato, red onion, and avocado to the massaged kale. Drizzle with dressing and toss gently to blend flavors.
06 - Sprinkle pumpkin seeds and feta cheese over the salad if desired. Serve immediately.
