# Ingredients:
→ Vegetables
01 - 1 large sweet potato, peeled and diced (about 2 cups)
02 - 1 large bunch kale (about 6 cups), stems removed and leaves chopped
03 - 1 small red onion, thinly sliced
04 - 1 avocado, diced
→ Beans
05 - 1 can (15 oz) black beans, drained and rinsed
→ Dressing
06 - 3 tbsp extra-virgin olive oil
07 - 2 tbsp fresh lime juice (about 1 lime)
08 - 1 tbsp maple syrup or honey
09 - 1 tsp Dijon mustard
10 - 1/4 tsp ground cumin
11 - 1/2 tsp sea salt
12 - 1/4 tsp freshly ground black pepper
→ Optional Toppings
13 - 1/4 cup toasted pumpkin seeds (pepitas)
14 - 2 tbsp crumbled feta cheese (omit for vegan)
# Directions:
01 - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Toss the diced sweet potato with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread evenly on the baking sheet and roast for 20 to 25 minutes, turning halfway through, until tender and lightly browned. Allow to cool slightly.
03 - Place chopped kale in a large bowl. Drizzle with 1 tablespoon olive oil and a pinch of salt. Massage the kale with clean hands for 2 to 3 minutes until the leaves soften and darken in color.
04 - In a small bowl, whisk together lime juice, maple syrup or honey, Dijon mustard, cumin, sea salt, black pepper, and the remaining 1 tablespoon olive oil until well emulsified.
05 - Add black beans, roasted sweet potato, red onion, and diced avocado to the massaged kale. Drizzle with the dressing and toss gently to combine.
06 - Sprinkle toasted pumpkin seeds and crumbled feta cheese over the salad if desired. Serve immediately.
