Sweet Potato and Kale Power Salad
A salad made with power foods: kale, quinoa, black beans, sweet potatoes, and an avocado sauce.
Ingredients
Kale and Quinoa
- 1 cup quinoa
- 1 bunch kale chopped into small pieces
- 2 tablespoon olive oil
- 1 lime, juiced
- ½ teaspoon salt
Sweet Potatoes
- 2 medium sweet potatoes cut into small cubes
- 2 tablespoon olive oil
- 2 teaspoon cumin
- 1 teaspoon paprika
- 1½ teaspoon salt
Avocado Sauce
- 2 avocados
- 2 limes, juiced
- 2 tbsp olive oil
- 1 handful cilantro leaves
- salt to taste
- OPTIONAL: jalapeño
Additional Toppings
- 1 can black beans (14 oz, drained)
- ⅓ cup crumbled feta cheese
- ¼ cup pepitas
Instructions
Cook the quinoa
- 1 cup quinoa, 2 cups water. Bring to a boil. Cover the pot. Reduce the heat to simmer. Cook for 15-20 minutes. Remove quinoa from heat and let it rest covered for 5 minutes. Uncover the pot and fluff the quinoa with a fork.
Cook the sweet potatoes
- Use a large skillet and warm the olive oil over medium heat. Add the chopped sweet potatoes and toss to coat. Add cumin, paprika, and salt. Stir to combine. Once the pot is sizzling, add ¼ cup water. Cover the pan and reduce the heat to low so you don't burn the potatoes. Stir occasionally until the sweet potatoes are tender and cooked through (about 10 minutes)
- Uncover the pan and raise the heat to medium and cook until the excess moisture has evaporated and the sweet potatoes are carmelizing (about 3-7 minutes) Set aside to cool.
Prepare the kale
- Put the kale in a large mixing bowl. Sprinkle the kale with salt and use . your hands to "massage it". Repeat until the kale is darker green color and more fragrant. Whisk together 2 tablespoon olive oil, juice of 1 lime and ½ teaspoon salt. Drizzle over the kale and toss to coat.
Make the avocado sauce
- Simply combine the ingredients as listed in a food processor or blender. Blend well and season with salt, to taste.
Assemble the power salad
- Toss the quinoa and kale to combine. Divide the mixture into 4 large bowls. Top with sweet potatoes, black beans, avocado sauce, feta crumbles, and pepitas.