2
bunches kale, stems removed, torn into 2 inch pieces (6 cups)
1/2 cup
cilantro leaves
3
green onions, thinly sliced
1
can black beans, drained and rinsed
1
avocado, large sliced
Vegan Cilantro-Cashew Dressing
1/2 cup
cilantro
3
garlic cloves
2 tbsp
lime juice
1/2 tsp
sea salt
3 tbsp
extra virgin olive oil
1/2 cup
raw cashews
3/4 cup
water
1/2
jalapeno, seeded
1/2
avocado
Method
Preheat oven at 400°F.
Cut sweet potatoes into 2” cubes. In a large bowl, toss the sweet potatoes with olive oil and taco seasoning. Arrange on a baking sheet, careful not to overcrowd. Roast on the center rack in oven for 30 minutes, flipping the sweet potatoes half way through. (If sweet potatoes aren't tender enough, cook for an additional 5 minutes.)
In a high-powered blender, blend all ingredients for the dressing. You should end up with about 1 ¼ cups of the vegan cilantro-lime dressing. *For a thinner dressing, add a little more lime juice.
In a large bowl, toss the kale, cilantro, green onions, black beans, roasted sweet potatoes, avocado, with desired amount of dressing. Enjoy!