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Southwestern Kale Power Salad
Ingredients
  • subheading: Quinoa and kale:
  • 1 cup quinoa
  • 1 bunch kale, ribs removed and chopped into very small, bite-sized pieces
  • 2 tablespoons olive oil
  • 1 medium lime, juiced
  • ½ teaspoon fine salt
  • subheading: Sweet potatoes:
  • 2 medium sweet potatoes (about 1 ½ pounds), sliced into small, ¼-inch cubes
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon fine salt
  • subheading: Avocado sauce:
  • 2 ripe avocados, sliced into long strips
  • ¼ cup lime juice (about 2 limes)
  • 1 medium jalapeño, deseeded, membranes removed and roughly chopped
  • 1 handful cilantro leaves
  • ½ teaspoon ground coriander, optional
  • ¼ teaspoon fine salt, to taste
  • subheading: Everything else:
  • 1 can (14 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
  • ⅓ cup crumbled feta
  • ¼ cup pepitas (green pumpkin seeds)
Steps
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