4.3 from 12 votes
Sweet Potato and Black Bean Kale Salad
This beautiful and colorful kale salad is loaded with sweet potatoes, black beans, avocado, jicama, pepitas, cotija cheese, red cabbage, and cilantro. It is great served as a main dish or side dish.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Course:
Side Dish, Main Course, Salad
Cuisine:
American, International, Vegetarian, gluten-free
Ingredients
For the kale salad:
- 1 tablespoon olive oil
- 1 sweet potato peeled and chopped, large
- kosher salt to taste
- black pepper to taste
- 1 kale I use Lacinato kale, large bunch
- 1/2 teaspoon salt sea salt
- 1 black beans 15 oz can, rinsed and drained
- 1/2 cup red cabbage finely chopped
- 1/3 cup jicama chopped sticks
- 1/3 cup Pepitas pumpkin seeds
- 1/4 cup cilantro chopped
- 1 avocado seed removed and chopped, large
- 1/3 cup cotija cheese crumbled, or crumbled queso fresco
For the cilantro vinaigrette:
- 1/2 cup olive oil
- 1/4 cup lime juice fresh
- 1/4 cup cilantro finely chopped
- 1 clove garlic minced
- black pepper to taste
- salt to taste
Instructions
- Preheat oven to 400 degrees F. Place sweet potato chunks on a large baking sheet. Drizzle with olive oil and season with kosher salt and black pepper, to taste. Roast in the oven for 35-40 minutes or until sweet potatoes are tender. Remove from oven and set aside.
- While the sweet potatoes are roasting, prepare the salad. Wash the chop the kale, removing the tough ribs. Place kale in a large bowl and sprinkle with sea salt. Massage the kale with your hands, rubbing in the salt, for about 2 minutes. This will help break down the kale.
- When the sweet potatoes are at room temperature, add them to the kale. Add the black beans, cabbage, jicama, pepitas, cilantro, and cotija cheese.
- To make the cilantro lime vinaigrette, whisk together the olive oil, lime juice, cilantro, and garlic in a small bowl or jar. Season with salt and black pepper, to taste.
- Drizzle the salad with the dressing and serve immediately.
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