In this Roasted Sweet Potato Black Bean Kale Salad, massaged kale is topped with roasted seasoned sweet potatoes and black beans, green onions, toasted pumpkin seeds and drizzled with a garlic tahini dressing.
Favorite flavor combo right here👆🏻!
I absolutely love sweet potatoes with black beans and tahini dressing. Being inspired by these stuffed sweet potatoes, I decided to deconstruct that recipe and turn it into a salad. I first tested this recipe a month or so ago and my daughter-from-another-mother Kylee (aka Malloree’s bff) was over and had a bowl with me. She gave it a thumbs up and even posted it on her instagram story– and if an 18 year thinks somethings good enough for her social media, you know it has to be good.
So after a few more miner tweaks (adding toasted pepitas for crunch and cilantro for herby goodness) I am finally getting around to post this recipe.
What I love most? Besides the slightly crispy black beans and creamy avocado – it’s how the dressing mingles with the seasoning on the roasted sweet potatoes and creates a flavor bomb for your tastebuds. But honestly the whole salad is amazing.
To Make This Roasted Sweet Potato Kale Salad:
- sweet potato
- avocado oil
- smoked paprika
- turmeric
- oregano
- garlic powder
- ground black pepper
- black beans
- avocado oil spray
- kale
- kosher salt
- avocado
- pepitas (shelled pumpkin seeds)
- green onions
- cilantro (optional)
tahini garlic dressing:
- tahini
- garlic
- lemon juice
- honey
- olive oil
- kosher salt
- hot water
In a medium bowl measure and add in 3 tablespoons tahini, 1 clove grated fresh garlic, 2 tablespoons lemon juice, 1 tablespoon olive oil and 1 teaspoon honey. You can control how garlicky this dressing is by using a smaller clove of garlic (for less) and a larger clove for more garlic flavor.
Whisk to combine and add in 1 to 2 tablespoons hot water.
Add more or less for desired consistency. I like a drizzly dressing so I add 2 to 3 tablespoons.
This dressing makes enough for 4 salads. However, if you are someone who likes to drown your salad in dressing, maybe consider doubling it.
Preheat your oven to 425° and line 2 rimmed baking sheet with foil.
I use a standard sized pan (for sweet potato) and quarter sheet pan (for black beans).
Wash, pat dry and chop 2 large sweet potatoes into 1½ inch pieces. Place them onto a foil-lined, rimmed baking sheet and drizzle with 2 tablespoon olive oil.
Then in a bowl, measure and add 2 teaspoons smoked paprika, 2 teaspoons turmeric, 1-1/2 teaspoons dried oregano, 1 teaspoon garlic powder and 1/2 teaspoons ground black pepper.
Whisk until combined.
Sprinkle over the sweet potatoes and toss until coated. Before sliding into the oven, prep the black beans.
Spread them evenly out on the pan and roast for 25 to 30 minutes (do not flip) – this will depend on how large you’ve chopped your sweet potatoes. Remove and let cool slightly
At the same time as prepping the sweet potatoes, drain and rinse 1 can of black beans. Pat dry with paper towel to absorb as much moisture as possible. Prep a small rimmed baking sheet with foil and lightly spray with avocado oil spray (or any nonstick spray) add the black beans and lightly spray with oil as well.
Roast at the same time as the sweet potatoes (425° for 25 to 30 minutes).The black beans with split and get slightly crispy edges.
Prep the Kale.
Meanwhile, rinse and spin-dry 1 large bunch of kale. Add it to a large bowl with a few pinches of kosher salt.
Use your impeccably clean hands to massage the salt and kale.
Doing this will not only tenderize the kale but season it as well.
tly toast 1/3 cup pepitas in a dry skillet until they start to pop and turn a light golden brown.
Divide the massaged kale among bowls and top with still warm roasted sweet potatoes and black beans. Sprinkle the toasted pumpkin seeds, sliced green onions and wedge 1/4 of a sliced avocado (per bowl).
Drizzle with the garlic tahini dressing and I like to add extra freshly ground black pepper and chopped cilantro.
This salad is so filling and satisfying while also being wholesome and delicious!
Leftover are great the next day too! I reheat my sweet potatoes in the air-fryer – so easy!
Enjoy! And if you give this Roasted Sweet Potato Black Bean Kale Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
