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Southwestern Kale Power Salad with Sweet Potato, Quinoa & Avocado Sauce
Ingredients
- 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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