By Eating Well
Ingredients
- 1 small sweet potato, peeled and cut into 1/2-inch pieces (1 1/2 cups)
- 2 ½ teaspoons olive oil, divided
- ½ avocado
- 1 tablespoon lime juice
- 1 clove garlic, peeled
- ½ teaspoon ground cumin
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
- 1-2 tablespoons water
- 1 cup cooked quinoa (see Associated Recipes)
- ¾ cup no-salt-added canned black beans, rinsed
- 1 ½ cups chopped baby kale
- 2 tablespoons pepitas (see Tip)
- 1 scallion, chopped
Directions
Step 1: Preheat oven to 400 degrees F.
Step 2: Toss sweet potato and 1 tsp. oil on a large rimmed baking sheet. Roast, stirring once halfway through, until tender, about 25 minutes.
Step 3: Meanwhile, combine the remaining 1 1/2 tsp. oil, avocado, lime juice, garlic, cumin, salt, pepper, and 1 Tbsp. water in a blender or food processor; process until smooth. Add 1 Tbsp. water, if needed, to reach desired consistency.
Step 4: Combine the sweet potato, quinoa, black beans, and kale in a medium bowl. Drizzle with the avocado dressing and gently toss to coat. Top with pepitas and scallion.
Tips
Tip: Pepitas (hulled pumpkin seeds) can be found in the bulk-foods section of natural-foods stores and Mexican groceries.
To make ahead: Prepare sweet potato (Steps 1-2) and dressing (Step 3). Refrigerate separately for up to 2 days.
Nutrition Facts
Serving Size: 1 1/4 cups salad + 3 Tbsp. dressing
Per Serving: 439 calories; protein 14.6g; carbohydrates 54.4g; dietary fiber 13.8g; sugars 4.6g; fat 19.7g; saturated fat 2.8g; vitamin a iu 10580.9IU; vitamin c 25.3mg; folate 113.9mcg; calcium 121.5mg; iron 4.6mg; magnesium 191.2mg; potassium 993.6mg; sodium 252.6mg.
