# Components:
→ Vegetables
01 - 1 large sweet potato, peeled and diced (about 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 tbsp extra-virgin olive oil
07 - 2 tbsp fresh lime juice (about 1 lime)
08 - 1 tbsp maple syrup or honey
09 - 1 tsp Dijon mustard
10 - 1/4 tsp ground cumin
11 - 1/2 tsp sea salt
12 - 1/4 tsp freshly ground black pepper
→ Optional Toppings
13 - 1/4 cup toasted pumpkin seeds (pepitas)
14 - 2 tbsp crumbled feta cheese (omit for vegan)
# Directions:
01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Toss diced sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 20 to 25 minutes, turning halfway through, until tender and lightly browned. Allow to cool slightly.
03 - Place chopped kale in a large bowl, drizzle with 1 tablespoon olive oil and a pinch of salt. Massage with clean hands for 2 to 3 minutes until softened and darker in color.
04 - Whisk together lime juice, maple syrup, Dijon mustard, ground cumin, salt, black pepper, and remaining olive oil in a small bowl until emulsified.
05 - Add black beans, roasted sweet potato, red onion, and avocado to the massaged kale. Drizzle dressing over the mixture and toss gently to combine.
06 - Sprinkle pumpkin seeds and feta cheese on top if desired. Serve immediately.
