Rich roasted sweet potatoes, toothsome raw kale, a squeeze of lime, a hint of jalapeño, and lots of creamy avocado—blended into the sweet potato salad dressing and cubed up in the salad, too—this health-bomb of a vegan salad is self-care in a bowl. Plenty of protein—from black beans in the salad and cashews in the dressing—and healthy fats like avocado, olive oil and nuts mean that it you’ll feel full and satisfied for hours. And we haven’t even talked about those glorious roasted sweet potatoes yet—they’re a pretty magical food, so we figure they deserve their own little spotlight.
Ingredients:
# 3 Sweet potatoes (about 2 lbs)
# 2 tbspOlive oil
# 2 tbspTaco seasoning
# 2 Bunches kale, stems removed, torn into 2 inch pieces (6 cups)
# 1/2 cupCilantro leaves
# 3 Green onions, thinly sliced
# 1 Can black beans, drained and rinsed
# 1 Avocado, large sliced
Instruction:
# Preheat oven at 400°F.
# Cut sweet potatoes into 2” cubes. In a large bowl, toss the sweet potatoes with olive oil and taco seasoning. Arrange on a baking sheet, careful not to overcrowd. Roast on the center rack in oven for 30 minutes, flipping the sweet potatoes half way through. (If sweet potatoes aren't tender enough, cook for an additional 5 minutes.)
# In a high-powered blender, blend all ingredients for the dressing. You should end up with about 1 ¼ cups of the vegan cilantro-lime dressing.
The Best and Most Popular Recipe for Kale Salad
