Sweet Potato Avocado Kale Salad with Chipotle Tahini Dressing
Total Time
45 mins
Prep Time
15 mins
Cook Time
30 mins
Rating
4.8 out of 5 stars
(6)
Ingredients
3 to 4 servings
- 1 1/2 pounds sweet potato, diced into ½-inch cubes
- 2 tablespoons oil, divided
- 1 teaspoon each: ground cumin, chili powder, garlic powder
- 1/2 teaspoon each: fine sea salt, freshly-ground black pepper
- 3 ounces fresh kale, chopped with tough stems discarded
- 1 (15-ounce) can black beans, rinsed and drained
- 1 large avocado, diced
- 1 small red onion, very thinly sliced
- 1 cup loosely-packed chopped fresh cilantro
- 2/3 cup roasted pepitas
- (optional) crumbled cotija or feta cheese
- 1/2 cup water
- 1/4 cup tahini
- 2 tablespoons lime juice
- 1 to 2 teaspoons maple syrup
- 1 chipotle in adobo sauce (plus 1 teaspoon adobo sauce)
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Preparation
Chef’s notes
Roasting the sweet potatoes is the most time-intensive step. Prep the rest while they roast.
Different brands of tahini can vary in thickness, so add water to the dressing as needed.
Massage the kale with olive oil to soften its texture.