Tender kale with roasted sweet potato, black beans, and zesty lime dressing delivers vibrant flavors.
# Ingredients:
→ Vegetables
01 - 1 large sweet potato, peeled and diced (approximately 2 cups)
02 - 1 large bunch kale (approximately 6 cups), stems removed and chopped
03 - 1 small red onion, thinly sliced
04 - 1 avocado, diced
→ Beans
05 - 1 can (15 oz / 425 g) 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 option)
# Directions:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Toss diced sweet potato with 1 tablespoon olive oil, a pinch of salt, and black pepper. Spread evenly on baking sheet and roast for 20 to 25 minutes, turning halfway through, until tender and lightly browned. Allow to cool slightly.
03 - Place chopped kale in a large bowl. Drizzle with 1 tablespoon olive oil and a pinch of salt. Massage the kale using clean hands for 2 to 3 minutes until softened and darkened in color.
04 - Whisk lime juice, maple syrup, Dijon mustard, cumin, salt, pepper, and remaining olive oil in a small bowl until fully combined.
05 - Add black beans, roasted sweet potato, red onion, and avocado to the massaged kale. Drizzle dressing over and toss gently to blend flavors.
06 - Sprinkle toasted pumpkin seeds and feta cheese on top if desired. Serve immediately.
