For the Crispy Quinoa

• ¼ cup cooked quinoa
• 3 tablespoons olive oil

For the Salad

• 2 bunches kale finely sliced
• 2 tablespoons olive oil
• 1 medium lime juiced
• ½ teaspoon salt
• 2 avocados
• 1 14 ounce can black beans rinsed and drained
• ¼ cup crumbled cotija cheese optional
• Kosher salt and freshly cracked black pepper
• Red pepper flakes to taste

For the Roasted Vegetables

• 2 cups diced sweet potatoes ¼ -inch cubes
• 1 cup diced butternut squash ¼ -inch cubes
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• Kosher salt and freshly cracked black pepper

For the Cilantro Vinaigrette

• 1 shallot roughly chopped
• 2 cups tightly packed fresh cilantro leaves stems removed (about 4 ounces)
• 1 clove garlic
• ½ teaspoons red pepper flakes
• ½ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon salt