I’ve got a confession: I was a bit skeptical about kale a few years back—maybe it’s the whole “superfood” hype that made me wary. But then this vibrant salad came along, and wow, it’s like a party of flavors and textures. Imagine earthy sweet potatoes dancing with creamy avocado amidst kale’s crunch, all draped in a smoky chipotle tahini dressing that’s just chef’s kiss.
Steps
- Preheat your oven to 425°F and prepare a large baking sheet with parchment paper. Dice sweet potatoes into ½-inch cubes, mix with 1 tablespoon of oil and spices, and spread them on the baking sheet. Roast for about 30 minutes until tender, then remove from the oven.
- In a blender, combine all dressing ingredients and blend until smooth. Adjust the thickness by adding water if necessary. Season with salt and pepper to taste.
- Place the chopped kale in a large bowl, drizzle with 1 tablespoon of oil, and massage the kale for 1-2 minutes until it softens.
- Combine the roasted sweet potatoes, black beans, diced avocado, sliced red onion, chopped cilantro, and roasted pepitas with the kale in the bowl. Toss all ingredients together until well-mixed.
- Serve the salad immediately, drizzling it with the chipotle tahini dressing. Optionally, top with crumbled cotija or feta cheese for added flavor.
Ingredients
- 1 1/2 pounds sweet potatoes, diced into ½-inch cubes
- 2 tablespoons oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly-ground black pepper
- 3 ounces fresh kale, chopped with tough stems removed
- 1 (15-ounce) can black beans, rinsed and drained
- 1 large avocado, diced
- 1 small red onion, very thinly sliced
- 1 cup loosely-packed chopped fresh cilantro
- 2/3 cup roasted pepitas
- Optional: crumbled cotija or feta cheese
- 1/2 cup water
- 1/4 cup tahini
- 2 tablespoons lime juice
- 1 to 2 teaspoons maple syrup
- 1 chipotle in adobo sauce, plus 1 teaspoon adobo sauce
FAQ
- Can I make this salad vegan?
- Absolutely! To make the salad vegan, simply omit the cheese. The rest of the ingredients are naturally plant-based.
- What can I use as a substitute for pepitas?
- If you don’t have pepitas, feel free to use other nuts or seeds such as pecans, almonds, walnuts, pistachios, or sunflower seeds for a similar crunch.
- How can I add more protein to this salad?
- You can enhance the protein content by adding cooked chicken, pork, steak, shrimp, or chorizo. Alternatively, you can also mix in cooked quinoa or lentils.
- What type of kale should I use?
- You can use either fresh curly kale or lacinato kale, also known as Tuscan or dinosaur kale. Just be sure to remove the tough stems and massage the kale with oil to soften it.
- How do I adjust the consistency of the chipotle tahini dressing?
- Different tahini brands can vary in thickness, so feel free to add more or less water to achieve your desired dressing consistency.
Tips
- Roast Sweet Potatoes Efficiently: While roasting the sweet potatoes is the most time-consuming step, maximize efficiency by chopping and preparing the other ingredients while they roast. This multitasking will streamline the process.
- Adjust Dressing Consistency: Tahini can vary in thickness depending on the brand. Adjust the dressing’s consistency by adding water as needed to achieve your desired pourable texture.
- Massage the Kale: Don’t skip massaging the kale with olive oil for a minute or two. This step significantly softens its texture, making it more enjoyable to eat in the salad.
- Customize with Add-ins: Feel free to personalize the salad by adding proteins like chicken, shrimp, or chorizo, or by incorporating grains like quinoa or farro. You can also experiment with other veggies or legumes to suit your taste preferences.
Equipment
- Mandoline – For very thinly slicing the red onion.
- Blender – To purée the dressing ingredients until smooth.
- Baking Sheet – For roasting the sweet potatoes.
- Parchment Paper – To line the baking sheet for roasting.
