Southwestern Kale Power Salad with Sweet Potato, Quinoa & Avocado Sauce Recipe

Southwestern Kale Power Salad with Sweet Potato, Quinoa & Avocado Sauce Recipe

How To Make Southwestern Kale Power Salad with Sweet Potato, Quinoa, and Avocado Sauce

This kale salad is healthy because it is topped with chopped avocados and sweet potatoes. These ingredients provide a nice mixture of flavors to the dish.

Preparation: 20 minutes
Cooking: 20 minutes
Total: 40 minutes



  • 1cupquinoa
  • 1bunchkaleribs removed and chopped into very small, bite-sized pieces
  • 2tbspolive oil
  • 1mediumlimejuiced
  • ½tspsalt

For Sweet potatoes:

  • 2mediumsweet potatoessliced into small, 1/4-inch cubes
  • 2tsbpolive oil
  • 2tspground cumin
  • 1tspsmoked paprika
  • tspsalt

For Avocado Sauce:

  • 2avocadossliced into long strips
  • 2limesjuiced
  • 2tbspolive oil
  • 1mediumjalapeño
  • 1handfulcilantro leaves
  • ½tspground coriander
  • salt, to taste
  • 14ozblack beansrinsed and drained, or 1 1/2 cups cooked black beans
  • cupcrumbled feta
  • ¼cuppepitasgreen pumpkin seeds


  1. First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 2 cups water.

  2. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes.

  3. Uncover the pot, drain off any excess water, and fluff the quinoa with a fork. Set it aside to cool.

  4. In a large skillet, warm the olive oil over medium heat. Add the chopped sweet potatoes and toss to coat, then add the cumin, smoked paprika, and salt. Stir to combine.

  5. Once the pan is sizzling, add a scant of water, then cover the pan and reduce heat to low to avoid burning the contents. Cook, stirring occasionally until the sweet potato is tender and cooked through, about 10 minutes.

  6. Uncover the pan, raise the heat back to medium and cook until the excess moisture has evaporated and the sweet potatoes are caramelizing on the edges, about 3 to 7 minutes. Set aside to cool.

  7. Transfer the kale to a large mixing bowl. Sprinkle the chopped kale with salt and use your hands to massage it, which improves the flavor. Just grab handfuls of kale in your hands and scrunch it up in your palms.

  8. Repeat until the kale is darker green in color and more fragrant. Whisk together olive oil, lime juice, and salt. Drizzle over the kale and toss to coat.

  9. Simply combine the ingredients as listed in a food processor or blender. Blend well and season with salt, to taste.

  10. In a small skillet over medium-low heat, toast the pepitas, stirring frequently, until they are turning lightly golden on the edges and starting to make little popping noises, about 3 to 5 minutes.

  11. Once the quinoa has cooled down a bit, pour it into the bowl of kale and toss to combine. Divide the kale and quinoa mixture into four large salad bowls.

  12. Top with sweet potatoes, black beans, a big dollop of avocado sauce, and a sprinkle of feta and pepitas.


  • Calories: 955.02kcal
  • Fat: 39.63g
  • Saturated Fat: 7.29g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 22.60g
  • Polyunsaturated Fat: 7.10g
  • Carbohydrates: 123.33g
  • Fiber: 31.30g
  • Sugar: 8.31g
  • Protein: 37.30g
  • Cholesterol: 11.13mg
  • Sodium: 1043.09mg
  • Calcium: 346.50mg
  • Potassium: 2827.54mg
  • Iron: 10.60mg
  • Vitamin A: 754.92µg
  • Vitamin C: 91.10mg
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