Ingredients
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
Spiced 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
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
Additional Toppings
- 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)
Instructions
- Cook the quinoa: Rinse the quinoa under running water using a fine mesh colander for 1–2 minutes. In a medium pot, combine rinsed quinoa with 2 cups water. Bring to a gentle boil, then cover, reduce heat to low and simmer for 15 minutes. Remove from heat and let sit, still covered, for 5 minutes. Uncover, drain any excess water and fluff quinoa with a fork. Set aside to cool.
- Cook the sweet potatoes: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add cubed sweet potatoes, tossing to coat. Stir in cumin, smoked paprika, and salt. When pan starts sizzling, add a small ¼ cup water, cover, and reduce heat to low to prevent burning. Cook, stirring occasionally, for 7 to 10 minutes until potatoes are tender.
- Caramelize the sweet potatoes: Uncover skillet and raise heat to medium. Cook until excess moisture evaporates and sweet potatoes develop caramelized edges, about 3 to 7 minutes. Add a splash of olive oil if potatoes begin sticking. Remove from heat and let cool.
- Prepare the kale: Place chopped kale in a large mixing bowl. Sprinkle with ½ teaspoon salt and massage the leaves with your hands until they darken in color and become fragrant. Whisk together 2 tablespoons olive oil, juice of 1 lime, and ½ teaspoon salt. Drizzle over the kale and toss to coat evenly.
- Make the avocado sauce: In a food processor or blender, combine avocado slices, ¼ cup lime juice, chopped jalapeño, cilantro leaves, ground coriander (if using), and ¼ teaspoon salt. Blend until smooth, adjusting lime juice and salt to taste.
- Toast the pepitas: In a small skillet over medium-low heat, toast pepitas while stirring frequently until lightly golden on edges and popping noises begin, about 3 to 5 minutes. Remove from heat.
- Assemble the salad: Once quinoa has cooled slightly, add it to the kale bowl and toss well to combine. Divide the mixture evenly among four large salad bowls. Top each with sweet potatoes, black beans, a generous dollop of avocado sauce, and a sprinkle of crumbled feta and toasted pepitas.
Notes
- Rinsing quinoa removes its natural bitter coating called saponin, improving flavor.
- Massaging kale softens its texture and reduces bitterness.
- To deseed jalapeño safely, wear gloves and remove seeds and membranes carefully.
- If you prefer a milder avocado sauce, reduce or omit jalapeño.
- Sweet potatoes can be cooked a day ahead and refrigerated for easier assembly.
- Feel free to substitute feta with a vegan cheese for a dairy-free version.
- Optional ground coriander adds an extra layer of earthy flavor to the avocado sauce.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Vegetarian
