Winter kale & quinoa salad with avocado

Explore the delectable blend of nutrient-packed kale, hearty quinoa, and creamy avocado in this satisfying winter salad. Rich in flavor and textures!

Ingredients:

• 1 small sweet potato, peeled and cut into 1/2-inch pieces (1 1/2 cups)
• 2 ½ teaspoons olive oil, divided
• ½ avocado
• 1 tablespoon lime juice
• 1 clove garlic, peeled
• ½ teaspoon ground cumin
• ⅛ teaspoon salt
• ⅛ teaspoon ground pepper
• 1-2 tablespoons water
• 1 cup cooked quinoa (see Associated Recipes)
• ¾ cup no-salt-added canned black beans, rinsed
• 1 ½ cups chopped baby kale
• 2 tablespoons pepitas (see Tip)
• 1 scallion, chopped

Instructions:

1. Preheat the oven to 200 °C.
2. Mix sweet potato with 1 teaspoon of oil on a large baking sheet. Bake until soft, approximately 25 minutes, stirring once halfway through.
3. In the meantime, blend 1 1/2 teaspoons of oil, avocado, lime juice, garlic, cumin, salt, pepper, and 1 tablespoon of water until smooth. Add more water if necessary to achieve the desired texture.
4. In a medium bowl, combine sweet potato, quinoa, black beans, and kale. Drizzle with the avocado sauce and gently mix. Garnish with pepitas and scallion.

Summary:

• Calories: 840 kcal
• Fat: 38 g
• Protein: 28 g
• Carbs: 104 g
• Potassium: 1939 mg
• Magnesium: 342 mg