Roasted Sweet Potato Black Bean Kale Salad

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.

Course Salads

Cuisine American

Keyword black beans, kale, roasted black beans, salad, sweet potato, tahini dressing

Prep Time 25

Cook Time 25

Total Time 50

Servings

Calories 522

Author Laurie McNamara

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

This dressing makes enough for 4 salads. However, if you are someone who likes to drown your salad in dressing, maybe consider doubling it.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition