A nutrient-rich salad with kale, roasted sweet potato, black beans, and a zesty lime dressing.
# List of ingredients:
→ Vegetables
01 - 1 large sweet potato, peeled and diced (about 2 cups)
02 - 1 large bunch kale (about 6 cups), stems removed and 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)
# How to make it:
01 - Preheat oven to 400°F. 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 lightly 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 darkened.
04 - Whisk together lime juice, maple syrup, Dijon mustard, cumin, salt, pepper, and remaining olive oil in a small bowl.
05 - Add black beans, roasted sweet potato, red onion, and avocado to the kale. Drizzle dressing over and toss gently to combine.
06 - Sprinkle pumpkin seeds and feta cheese on top if desired. Serve immediately.
