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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:  10 min
  • Cook Time:  30 min

Ingredients

  • 2 pounds sweet potatoes (about 2 large), cut into 1-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons Taco Seasoning
  • 2 bunches curly kale, tough stems discarded, leaves torn into 2-inch pieces (about 6 cups)
  • ½ cup cilantro leaves
  • 3 green onions, white and green parts, thinly sliced
  • 1 (15.5-ounce) can black beans, drained and rinsed
  • 1 large avocado, pitted, peeled, and sliced

Cilantro-Cashew Dressing

  • ½ cup cilantro leaves
  • 2 garlic cloves
  • 3 tablespoons lime juice (from 2 limes), plus more for kale
  • ½ teaspoon sea salt
  • 3 tablespoons extra-virgin olive oil
  • ½ cup raw cashews
  • ½ jalapeño, seeds removed, roughly chopped
  • ½ avocado

Method

  1. Preheat the oven to 425°F with a rack in the center position.

  2. In a large bowl, toss the sweet potatoes with the olive oil and taco seasoning. Arrange on a large rimmed sheet pan in a single layer. Roast until browned and tender, 25-30 minutes.

  3. Meanwhile, make the dressing. Add the cilantro, garlic, lime juice, salt, olive oil, cashews, ¾ cup water, jalapeño, and avocado to a blender and pulse until smooth. Makes 1¼ cups.

  4. In a large bowl, massage the kale with lime juice until tender and glossy. Add the cilantro, green onions, black beans, roasted sweet potatoes (served warm or chilled), and avocado, and toss with desired amount of dressing.