In this Roasted Sweet Potato Black Bean Kale Salad, massaged kale is topped with roasted seasoned sweet potatoes and black beans, green onions, toasted pumpkin seeds and drizzled with a garlic tahini dressing.
Favorite flavor combo right here👆🏻!
I absolutely love sweet potatoes with black beans and tahini dressing. Being inspired by these stuffed sweet potatoes, I decided to deconstruct that recipe and turn it into a salad. I first tested this recipe a month or so ago and my daughter-from-another-mother Kylee (aka Malloree’s bff) was over and had a bowl with me. She gave it a thumbs up and even posted it on her instagram story– and if an 18 year thinks somethings good enough for her social media, you know it has to be good.
So after a few more miner tweaks (adding toasted pepitas for crunch and cilantro for herby goodness) I am finally getting around to post this recipe.
What I love most? Besides the slightly crispy black beans and creamy avocado – it’s how the dressing mingles with the seasoning on the roasted sweet potatoes and creates a flavor bomb for your tastebuds. But honestly the whole salad is amazing.
To Make This Roasted Sweet Potato Kale Salad:
- sweet potato
- avocado oil
- smoked paprika
- garlic powder
- ground black pepper
- black beans
- avocado oil spray
- kosher salt
- pepitas (shelled pumpkin seeds)
- green onions
- cilantro (optional)
tahini garlic dressing:
- lemon juice
- olive oil
- kosher salt
- hot water
In a medium bowl measure and add in 3 tablespoons tahini, 1 clove grated fresh garlic, 2 tablespoons lemon juice, 1 tablespoon olive oil and 1 teaspoon honey. You can control how garlicky this dressing is by using a smaller clove of garlic (for less) and a larger clove for more garlic flavor.
Whisk to combine and add in 1 to 2 tablespoons hot water.
Add more or less for desired consistency. I like a drizzly dressing so I add 2 to 3 tablespoons.
This dressing makes enough for 4 salads. However, if you are someone who likes to drown your salad in dressing, maybe consider doubling it.
Preheat your oven to 425° and line 2 rimmed baking sheet with foil.
I use a standard sized pan (for sweet potato) and quarter sheet pan (for black beans).
Wash, pat dry and chop 2 large sweet potatoes into 1½ inch pieces. Place them onto a foil-lined, rimmed baking sheet and drizzle with 2 tablespoon olive oil.
Then in a bowl, measure and add 2 teaspoons smoked paprika, 2 teaspoons turmeric, 1-1/2 teaspoons dried oregano, 1 teaspoon garlic powder and 1/2 teaspoons ground black pepper.
Whisk until combined.
Sprinkle over the sweet potatoes and toss until coated. Before sliding into the oven, prep the black beans.
Spread them evenly out on the pan and roast for 25 to 30 minutes (do not flip) – this will depend on how large you’ve chopped your sweet potatoes. Remove and let cool slightly
At the same time as prepping the sweet potatoes, drain and rinse 1 can of black beans. Pat dry with paper towel to absorb as much moisture as possible. Prep a small rimmed baking sheet with foil and lightly spray with avocado oil spray (or any nonstick spray) add the black beans and lightly spray with oil as well.
Roast at the same time as the sweet potatoes (425° for 25 to 30 minutes).The black beans with split and get slightly crispy edges.
Prep the Kale.
Meanwhile, remove the leaves from the stems of 1 large bunch of kale, discarding the tough stems. Rinse and spin-dry the leaves before chopping. Add it to a large bowl with a few pinches of kosher salt.
Use your impeccably clean hands to massage the salt and kale.
Doing this will not only tenderize the kale but season it as well.
tly toast 1/3 cup pepitas in a dry skillet until they start to pop and turn a light golden brown.
Divide the massaged kale among bowls and top with still warm roasted sweet potatoes and black beans. Sprinkle the toasted pumpkin seeds, sliced green onions and wedge 1/4 of a sliced avocado (per bowl).
Drizzle with the garlic tahini dressing and I like to add extra freshly ground black pepper and chopped cilantro.
This salad is so filling and satisfying while also being wholesome and delicious!
Leftover are great the next day too! I reheat my sweet potatoes in the air-fryer – so easy!
Roasted Sweet Potato Black Bean Kale Salad
FOR THE GARLIC TAHINI DRESSING:
- 3 tablespoons tahini
- 1 clove garlic, grated
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon olive oil
- 1 teaspoon honey
- hot water, for thinning
FOR THE SALAD:
- 2 large sweet potatoes
- 2 tablespoons avocado oil
- 2 teaspoons smoked paprika
- 2 teaspoons turmeric
- 1½ teaspoons dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 can black beans, rinsed, drained and patted dry
- avocado oil spray
- 1 large bunch kale, leaves stripped from stem and chopped
- 1 small avocado
- 1/3 cup pepitas
- 4 green onions, thinly sliced
- chopped cilantro, for serving
MAKE THE DRESSING:
- In a bowl or jar, measure and add tahini, garlic, lemon juice, olive oil, honey and salt. Whisk to combine. Pour in hot water (about 2 to 3 tablespoons) until you've reached a desired consistency.
MAKE THE SALAD:
- Preheat your oven to 425° and line 2 rimmed baking sheet with foil.I use a standard sized pan (for the sweet potato) and quarter sheet pan (for black beans).
- Wash, pat dry and chop the sweet potatoes (I leave the skin on) into 1½-inch pieces. Place them onto the prepared pan and drizzle with the olive oil.
- Then in a bowl, measure and add smoked paprika, turmeric, dried oregano, garlic powder and ground black pepper. Whisk to combine
- Sprinkle over the sweet potatoes and toss until coated and arrange in a single layer in the (larger) prepared baking pan.
- Drain, rinse and pat-dry the black beans to get rid of as much moisture as possible. Lightly spray the smaller sheet pan with avocado oil and add the beans. Lightly spray the beans as well.Roast the sweet potatoes along with the black beans for 25 to 30 minutes or until the potatoes are tender and black beans burst and are slightly crispy.
- Meanwhile, strip the leaves off a bunch of kale. Then chop, wash/rinse and spin-dry. Add it to a large bowl with a few pinches kosher salt and use your clean hands to massage the salt into the kale. It should soften a bit.
- Lastly toast 1/3 cup pepitas in a dry skillet until they start to pop and turn a light golden brown.
- Divide the massaged kale into bowls, top with still warm sweet potatoes and black beans. Sprinkle the toasted pumpkin seeds, sliced green onions and wedge 1/4 of a sliced avocado (per bowl).
- Drizzle with the garlic tahini dressing and I like to add extra freshly ground black pepper and chopped cilantro.
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