Southwestern Kale Power Salad with Sweet Potato, Quinoa & Avocado Sauce

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup quinoa
• 1 bunch kale, ribs removed and chopped into very small, bite-sized pieces
• 2 tablespoons olive oil
• 1 medium lime, juiced
• ½ teaspoon salt
• 2 medium sweet potatoes (about 1½ pounds), sliced into small, ¼-inch cubes
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1½ teaspoons salt
• 2 avocados, sliced into long strips
• 2 limes, juiced
• 2 tablespoons olive oil
• 1 medium jalapeño, deseeded, membranes removed and roughly chopped
• 1 handful cilantro leaves
• ½ teaspoon ground coriander, optional
• Salt, to taste
• 1 (14-ounce) can black beans, rinsed and drained, or 1½ cups cooked black beans
• ⅓ cup crumbled feta, omit for vegan/dairy-free salad
• ¼ cup pepitas (green pumpkin seeds)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 2 tablespoons olive oil, the ground cumin, smoked paprika and 1 teaspoon of the salt. Spread on a sheet pan and roast 20 minutes, turning once, until tender and browned at the edges.

2. While the sweet potatoes roast, rinse the quinoa and put it in a saucepan. Cover with water, bring to a boil, then simmer covered about 15 minutes until the water is absorbed. Remove from heat, rest 5 minutes, then fluff with a fork.

3. Place the chopped kale in a large bowl. Add 2 tablespoons olive oil, the juice of 1 medium lime and the remaining ½ teaspoon salt. Massage with your hands 2 to 3 minutes until the kale softens and darkens.

4. Warm the black beans in a small pan with a splash of water over medium heat for 3 to 4 minutes. Season lightly with salt to taste and keep warm.

5. Toast the pepitas in a dry skillet over medium heat 3 to 4 minutes, shaking often, until they begin to pop and turn golden. Transfer to a plate to cool.

6. Make the dressing: finely chop or blend the jalapeño, cilantro leaves and ground coriander if using. Whisk with the juice of 2 limes, 2 tablespoons olive oil and salt to taste until combined.

7. Divide the quinoa, kale, sweet potatoes and black beans among 4 large bowls.

8. Top each salad with avocado strips, toasted pepitas and crumbled feta if using. Drizzle with the lime and cilantro dressing and serve. For a vegan version, leave out the feta.