Roasted Sweet Potato and Black Bean Kale Salad

Step 1

Roast your sweet potatoes: Pre-heat oven to 425 degrees F.  You can either peel your sweet potatoes or wash them well.  Cut them into small pieces and place them on a large baking sheet.  Drizzle with olive oil and add all your spices.  Toss until all the sweet potato is evenly coated and place in the oven.  Bake until fork tender and starting to get brown and crispy, 25-30 mins, flipping once.  Remove from the oven and set aside.

Step 2

Make the dressing: Add all dressing ingredients to small bowl and mix until combined.  Give it a taste and add more salt if desired.

Step 3

Prepare the kale: Wash your kale and remove the ribs.  Use a sharp knife to dice up the kale into small pieces.  I like doing a chopped kale salad so the pieces aren’t too big.  Add all the kale to a large bowl and drizzle most of the dressing on.  Mix and then use your hands to lightly massage the dressing into the kale.  This will allow the kale to soften a little bit and make it more enjoyable.

Step 4

Assemble your salad: You can either make individual portions or you can add everything to the bowl and mix together.  To make individual portions: add a big handful of the kale to a bowl and then top with desired amount of the sweet potato, black beans and the rest of the salad ingredients.  Dress with extra dressing, if desired.  To make one large salad: add all of the sweet potatoes, black beans and the rest of the ingredients to the kale and mix until combined.  Add extra dressing, if needed.