Kale and Sweet Potato Taco Salad – Vegetarian


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. IMG_2456

I think there were 2 key points, how well massaged the kale was and the crunch of the tortilla chips.IMG_2452

The big surprise was how well the avocado and sweet potato went together.

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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.

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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.IMG_2452

Mix with avocado warm sweet potato, shredded cheese.IMG_2454

Serve with tortilla chips and salsa.  Enjoy!

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One Comment Add yours

  1. chefceaser says:

    Reblogged this on Chef Ceaser.

    Like

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