Sweet Potato and Black Bean Kale Salad
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
4.25 out of 5 stars
(4)
Ingredients
- 1 tablespoon olive oil
- 1 large sweet potato (peeled and chopped)
- Kosher salt and black pepper (to taste)
- 1 large bunch kale (I use Lacinato kale)
- 1/2 teaspoon sea salt
- 1 15 oz can black beans, rinsed and drained
- 1/2 cup finely chopped red cabbage
- 1/3 cup chopped jicama sticks
- 1/3 cup pepitas (pumpkin seeds)
- 1/4 cup chopped cilantro
- 1 large avocado (seed removed and chopped)
- 1/3 cup crumbled cotija cheese or crumbled queso fresco
- 1/2 cup olive oil
- 1/4 cup fresh lime juice
- 1/4 cup finely chopped cilantro
- 1 clove garlic (minced)
- Salt and black pepper (to taste)
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Preparation
Step 1
Preheat oven to 400 degrees F. Place sweet potato chunks on a large baking sheet. Drizzle with olive oil and season with kosher salt and black pepper, to taste. Roast in the oven for 35-40 minutes or until sweet potatoes are tender. Remove from oven and set aside.
Step 2
While the sweet potatoes are roasting, prepare the salad. Wash the chop the kale, removing the tough ribs. Place kale in a large bowl and sprinkle with sea salt. Massage the kale with your hands, rubbing in the salt, for about 2 minutes. This will help break down the kale.
Step 3
When the sweet potatoes are at room temperature, add them to the kale. Add the black beans, cabbage, jicama, pepitas, cilantro, and cotija cheese.
Step 4
To make the cilantro lime vinaigrette, whisk together the olive oil, lime juice, cilantro, and garlic in a small bowl or jar. Season with salt and black pepper, to taste.
Step 5
Drizzle the salad with the dressing and serve immediately.
Step 6
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