Southwest Kale Bowl

Southwest Kale Bowl

Serves 4
This is a hearty salad that boasts an array of color and is packed full of flavor. The components can be made well in advance and the salad quickly assembled at the last minute.

Ingredients

  • 2 large sweet potatoes (about 1 1/2 pounds) (peeled and cut into 1-inch pieces)
  • 1/2 cup extra virgin olive oil (divided use)
  • 2 tablespoons brine from pickled jalapeños
  • 1 1/2 teaspoons chili powder (divided use)
  • 1 tablespoon kosher salt (divided use)
  • 1 bunch curly kale (ribs removed and leaves cut into bite-sized pieces)
  • 1 (15 ounce) can black beans (drained and rinsed)
  • 1/4 red onion (minced)
  • 4 tablespoons fresh lime juice (divided use)
  • 1 tablespoon pickled jalapeño, chopped and drained (plus more to taste)
  • 2 sprigs fresh oregano (leaves picked and chopped (about 1 tablespoon))
  • 1/4 teaspoon ground cumin
  • 1 cup cooked farro
  • Crumbled vegan feta
  • Crispy fried onions

AVOCADO DRESSING

  • 2 medium avocados (chopped)
  • 1/2 cup cilantro (chopped)
  • 2 tablespoons extra virgin olive oil (plus more to taste)
  • 1 tablespoons fresh lime juice
  • 1 clove garlic
  • 1/2 teaspoons kosher salt

Directions

  1. Preheat oven to 425° F. Line a large sheet pan with parchment paper. Place sweet potatoes on pan and toss with 2 tablespoons olive oil, brine, 1 teaspoon chili powder, and 1 teaspoon salt. Spread out evenly. Roast 15 to 20 minutes until tender and lightly browned, stirring once halfway though, .
  2. While sweet potatoes roast, place kale in a large bowl. Sprinkle with 2 tablespoons olive oil, 1 tablespoon lime juice, and 1 teaspoon salt. Massage kale to soften. Set aside 30 minutes while preparing beans.
  3. In a small bowl, place red onion, 1/4 cup olive oil, 3 tablespoons lime juice (see Cook's Tips), pickled jalapeño, oregano, 1 teaspoon salt, 1/2 teaspoon chili powder, and cumin. Mix to combine. Fold beans into mixture and set aside.
  4. Chef's Note:
  5. Make Avocado Dressing: Place avocados, cilantro, 2 tablespoons olive oil, lime juice, garlic, and salt in blender or food processor. Blend until smooth, yogurt-like consistency, adding more olive oil, as needed.
  6. To serve, toss kale with sweet potatoes, black beans, cooked farro, and avocado dressing. Sprinkle with feta and fried onions.

Nutrition

Amount Per Serving (based on 4 servings)
  • Calories: 870
  • Fat: 0 g
  • Saturated Fat: 12.0 g
  • Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 1410.0 mg
  • Carbohydrates: 80.0 g
  • Fiber: 22.0 g
  • Added Sugars: 0 g
  • Sugar: 0 g
  • Protein: 17.0 g