# Components:
→ Vegetables
01 - 1 large sweet potato, peeled and diced (approximately 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 tablespoons extra-virgin olive oil
07 - 2 tablespoons fresh lime juice (about 1 lime)
08 - 1 tablespoon maple syrup or honey
09 - 1 teaspoon Dijon mustard
10 - ¼ teaspoon ground cumin
11 - ½ teaspoon sea salt
12 - ¼ teaspoon freshly ground black pepper
→ Optional Toppings
13 - ¼ cup toasted pumpkin seeds (pepitas)
14 - 2 tablespoons crumbled feta cheese (omit for vegan)
# Directions:
01 - Preheat the oven to 400°F (200°C). 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, until tender and lightly browned. Let 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 your hands for 2 to 3 minutes until it softens and darkens.
04 - Whisk together lime juice, maple syrup, Dijon mustard, ground cumin, sea salt, black pepper, and remaining olive oil in a small bowl until smooth.
05 - Add black beans, roasted sweet potato, red onion, and diced avocado to the massaged kale. Drizzle with the dressing and gently toss to combine.
06 - Top the salad with toasted pumpkin seeds and crumbled feta cheese if desired. Serve immediately.
