A colorful salad combining massaged kale, roasted sweet potato, black beans, and zesty lime dressing.
# Components:
→ 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 tbsp extra-virgin olive oil
07 - 2 tbsp fresh lime juice (about 1 lime)
08 - 1 tbsp maple syrup or honey
09 - 1 tsp Dijon mustard
10 - ¼ tsp ground cumin
11 - ½ tsp sea salt
12 - ¼ tsp freshly ground black pepper
→ Optional Toppings
13 - ¼ cup toasted pumpkin seeds
14 - 2 tbsp crumbled feta cheese (omit for vegan)
# Directions:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Toss diced sweet potato with 1 tablespoon olive oil, a pinch of salt, and pepper; spread on baking sheet and roast for 20–25 minutes, turning halfway, until tender and lightly browned. Let 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 2–3 minutes until softened and darkened.
04 - Whisk 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 kale. Drizzle dressing over and gently toss to combine.
06 - Top with toasted pumpkin seeds and crumbled feta cheese if desired; serve immediately.
