Sweet Potato Avocado Kale Salad with Chipotle Tahini Dressing

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Gimme some Oven

Total Time

45 mins

Prep Time

15 mins

Cook Time

30 mins

Rating

(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

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Step 1

Heat oven to 425°F. Line a large baking sheet with parchment paper.

Step 2

Add the sweet potatoes to a large mixing bowl. Drizzle evenly with 1 tablespoon of oil and sprinkle evenly with the spices. Toss until combined. Spread the sweet potatoes out on the prepared baking sheet in a single layer. Bake for 30 minutes or until tender, then transfer the baking sheet to a wire rack.

Step 3

Add all of the dressing ingredients to a blender (or see non-blender option below) and purée until smooth. If you prefer a thinner dressing, you are welcome to add in more water. Taste and season with salt and pepper as needed.

Step 4

Add the kale to a large mixing bowl and drizzle evenly with the remaining 1 tablespoon of oil. Massage the oil into the kale for 1-2 minutes until softened.

Step 5

Add the remaining salad ingredients and the cooked sweet potatoes and toss until evenly combined. Serve immediately, drizzled with the chipotle tahini dressing, and enjoy!