Finally, a kale salad that is definitely worth writing home about! I will be honest, I had low expectations of this, but it was great, really fun and enjoyable to eat. 
I think there were 2 key points, how well massaged the kale was and the crunch of the tortilla chips.
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
Salsa, optional
Directions
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.
Toss black beans and onions with seasoned massaged kale.
Mix with avocado warm sweet potato, shredded cheese.
Serve with tortilla chips and salsa. Enjoy!
Reblogged this on Chef Ceaser.