Tender massaged kale, roasted sweet potato, black beans, and avocado combine for a flavorful, healthy dish.
# What you need:
→ Vegetables
01 - 1 large sweet potato, peeled and diced (about 2 cups)
02 - 1 large bunch kale (about 6 cups), stems removed and leaves 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 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 - 1/4 teaspoon ground cumin
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper
→ Optional toppings
13 - 1/4 cup toasted pumpkin seeds (pepitas)
14 - 2 tablespoons crumbled feta cheese (omit for vegan)
# How to Make It:
01 - Preheat oven to 400°F. Toss diced sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread on parchment-lined baking sheet and roast for 20 to 25 minutes, turning halfway, until tender and lightly browned. Let cool slightly.
02 - Place chopped kale in a large bowl. Drizzle with 1 tablespoon olive oil and a pinch of salt. Massage with clean hands for 2 to 3 minutes until softened and darkened in color.
03 - Whisk lime juice, maple syrup, Dijon mustard, cumin, salt, pepper, and remaining olive oil in a small bowl until combined.
04 - Add black beans, roasted sweet potato, red onion, and avocado to the massaged kale. Drizzle with dressing and toss gently to combine.
05 - Top with toasted pumpkin seeds and crumbled feta cheese if desired. Serve immediately.
