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.
Keyword 40 minute, healthy, kale, power foods, quinoa