Print the recipe for Vegan Roasted Sweet Potato Salad

If the print dialogue doesn't open automatically, click the button below or click 'File > Print...'

Simple Recipes for Every Day

Vegan Roasted Sweet Potato Salad

vegan roasted sweet potato and kale salad with black beans and avocado in a bowl with cashew cilantro dressing
  • Serves: 6
  • Prep Time:  5 min
  • Cook Time:  30 min

Ingredients

  • 3 sweet potatoes (about 2 lbs)
  • 2 tbsp olive oil
  • 2 tbsp taco seasoning
  • 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

  1. Preheat oven at 400°F.
  2. 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.)
  3. 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.
  4. In a large bowl, toss the kale, cilantro, green onions, black beans, roasted sweet potatoes, avocado, with desired amount of dressing. Enjoy!