Roasted Sweet Potato Black Bean Kale Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Massaged kale topped with roasted seasoned sweet potatoes, black beans, avocado, toasted pumpkin seeds, and a creamy garlic tahini dressing. This hearty salad is nourishing and full of textures.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons tahini
- 1 clove garlic (grated)
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon olive oil
- 1 teaspoon honey
- hot water (for thinning)
- 2 large sweet potatoes
- 2 tablespoons avocado oil
- 2 teaspoons smoked paprika
- 2 teaspoons turmeric
- 1½ teaspoons dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 can black beans (rinsed, drained and patted dry)
- avocado oil spray
- 1 large bunch kale (leaves stripped from stem and chopped)
- 1 small avocado
- 1/3 cup pepitas
- 4 green onions (thinly sliced)
- chopped cilantro (for serving)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 25m
- Sodium
- 219mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 800mg
- Calcium
- 195mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 219MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.