Vibrant Sweet Potato Kale Salad with Black Beans | Delicious & Nutritious! - TastyFlow

Serves

Cook Time

15 min

Total Time

30 min

Lunch

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American 🇺🇸

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Fuel up with this nutritious Sweet Potato and Kale Salad with Black Beans! Packed with fiber, protein, and healthy fats, this salad features roasted sweet potatoes, black beans, quinoa, and crunchy pepitas, all tossed with a lemon-garlic dressing. Not only does Massaging the kale tenderize it the greens and absorbs more of the light dressing. Follow Chef Healthy Henry to make this vibrant, plant-based meal perfect for lunch or dinner.

Ingredients

1 large sweet potato, cut into ½-inch-thick wedges
5 tbls extra-virgin olive oil, divided
2 tsps ancho chile powder
1/2 tsp salt, divided
6 medium shallots, peeled and quartered
3 tbls lemon juice
2 large clove garlic, grated
1 lb kale, stemmed and torn
1 15-oz can black beans, rinsed
1 cup cooked quinoa
1/2 cup crumbled feta cheese
1/2 cup pepitas, toasted

Directions

Preheat to 425°F. Toss sweet potato with 1 tablespoon oil, chile powder and 1 tsp salt on a large rimmed baking sheet. Toss shallots with 1 tablespoon oil and 1/4 teaspoon salt on another large rimmed baking sheet.
Roast the vegetables, flipping once, until tender and caramelized, about 20 minutes.
Meanwhile, whisk lemon juice and garlic with the remaining 3 tablespoons oil and 1/4 tsp salt in a large bowl.
Add kale and massage with the dressing until bright green and shiny and the volume is reduced by about half.
Add beans, quinoa, feta, pepitas and the shallots.
Toss to combine and serve topped with the sweet potato.