Tender kale combined with roasted sweet potato, black beans, avocado, and lime dressing for a vibrant, healthy dish.
# What You'll Need:
→ Vegetables
01 - 1 large sweet potato, peeled and diced (approximately 2 cups)
02 - 1 large bunch kale, stems removed and leaves chopped (approximately 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 (pepitas)
14 - 2 tablespoons crumbled feta cheese (omit for vegan)
# How to Make It:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Toss the diced sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the prepared baking sheet and roast for 20 to 25 minutes, turning once halfway through until tender and lightly browned. Allow to cool slightly.
03 - Place chopped kale in a large mixing bowl. Drizzle with 1 tablespoon olive oil and a pinch of salt. Massage the kale with clean hands for 2 to 3 minutes until it softens and darkens.
04 - In a small bowl, whisk together lime juice, maple syrup or honey, Dijon mustard, ground cumin, salt, black pepper, and the remaining 1 tablespoon olive oil until well combined.
05 - Add black beans, roasted sweet potato, red onion, and diced avocado to the massaged kale. Drizzle with the prepared dressing and toss gently to combine all components.
06 - Sprinkle pumpkin seeds and, if desired, crumbled feta cheese on top. Serve immediately.
