Name: Sweet Potato Avocado Kale Salad with Chipotle Tahini Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 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)

Description

This roasted sweet potato avocado kale salad is loaded up with the perfect mix of hearty ingredients and tossed with an irresistible chipotle tahini dressing.

Ingredients

Scale

Salad Ingredients:

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

Chipotle Tahini Dressing Ingredients:

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)

Cook Mode Prevent your screen from going dark

Instructions

Prep the oven and baking sheet. Heat oven to 425°F. Line a large baking sheet with parchment paper.
Roast the sweet potatoes. Add the sweet potatoes to a large mixing bow. 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.
Mix the dressing. 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.
Massage the kale. 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.
Toss and serve. 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!