The big surprise was how well the avocado and sweet potato went together.
Kale and Sweet Potato Taco Salad
Very slightly adapted from Betsy Life’s Vegetarian Kale Taco Salad
3 tablespoons taco seasoning
1 medium sweet potato, peeled and diced (from my neighbor)
3 tablespoons olive oil, divided
½ of a 14oz can of black beans, drained and rinsed
1 head of kale, stems removed and torn into small pieces
2 tablespoons green onions, finely chopped
1 avocado, diced
¼ cup shredded cheddar or Mexican cheese mix
Crumbled tortilla chips
Preheat oven to 375 degrees.
Toss sweet potato with 1 tablespoon of taco seasoning and 1 tablespoon olive oil. Spread on a baking sheet in an even layer and bake for 25-35 minutes, stirring occasionally until softened.
Meanwhile, in a large bowl, toss kale with remaining olive oil and taco seasoning. Massage for 3-5 minutes until kale begins to soften.
Serve with tortilla chips and salsa. Enjoy!