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SouthWestern Kale power salad

Ingredients

• Quinoa and kale
• 1 cup quinoa
• 1 bunch kale, ribs removed and chopped into very small, bite-sized pieces
• 2 tablespoons olive oil
• 1 medium lime, juiced
• ½ teaspoon salt
• Sweet potatoes
• 2 medium sweet potatoes (about 1½ pounds), sliced into small, ¼-inch cubes
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1½ teaspoons salt
• Avocado sauce
• 2 avocados, sliced into long strips
• 2 limes, juiced
• 2 tablespoons olive oil
• 1 medium jalapeño, deseeded, membranes removed and roughly chopped
• 1 handful cilantro leaves
• ½ teaspoon ground coriander, optional
• Salt, to taste
• Everything else
• 1 (14-ounce) can black beans, rinsed and drained, or 1½ cups cooked black beans
• ⅓ cup crumbled feta, omit for vegan/dairy-free salad
• ¼ cup pepitas (green pumpkin seeds)

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