Southwest Kale Bowl Recipe

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.


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


  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.
  7. Cook's Tips:
  8. Raw red onions can sometimes have a harsh sulfur-like taste. Remove this by tossing the minced onion in lime juice and allowing to soak 5 minutes. The acid in the lime juice will lightly cook the onions and remove the raw onion flavor.
  9. If you have leftover avocado dressing, store in an airtight container with a piece of plastic wrap against the surface to keep it from oxidizing.


Amount Per Serving (Based on 4 Servings)
Calories: 870
Saturated Fat: 12 g
Trans Fat: 0 g
Total Fat: 58 g
Cholesterol: 0 mg
Sodium: 1410 mg
Carbohydrates: 80 g
Fiber: 22 g
Added Sugars: 0 g
Total Sugar: 9 g
Protein: 17 g
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“Wow! just wow! these recipes are full of steps and processes, but there is a payoff--a diverse plate of flavors..flavors you've tasted before but never in this mix. i love these recipes because they are rich in tastes most of us are familiar with but just not in this particular palate. a winner ! ! !”

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