Kale, quinoa, black bean, sweet potato and avocado salad

Super foods unite! This salad is unbelievable!  The flavors all blend well together and the avocado sauce has the perfect amount of kick!  I really enjoyed making this because it has a lot of my favorite foods to cook and eat! It was the perfect size for two people; my husband and I polished if off!


Spiralize sweet potato, season with olive oil and salt and bake in oven at 400 degrees for 25 minutes



Add avocado , cilantro, lime juice, lime zest, olive oil, and salt to food processor, blend well



Season kale with salt and massage well



Kale, quinoa, black bean, sweet potato and avocado salad
Recipe Type: Dinner
Cuisine: American
Author: Meg's Meal Planning
Prep time:
Cook time:
Total time:
Serves: 2
  • 1 cup uncooked quinoa
  • 1 bunch kale, ribs removed and chopped into bite size pieces
  • 3 tbsp olive oil, divided
  • Zest of 1 lime
  • 1 lime, juiced
  • 1/2 tsp salt
  • 1 sweet potato
  • 1 avocado, sliced and pitted
  • 1/2 jalapeño pepper, seeds and stem removed. You can use more to make it spicy
  • Handful of fresh cilantro, chopped
  • 1/2 can black beans, drained and rinsed
  1. Prepare the quinoa as per packed directions. Set aside to cool.
  2. Spiralize sweet potato onto baking sheet. Season with 1 tablespoon olive oil and 1/2 teaspoon salt. Bake at 400 degrees for 25 minutes.
  3. Place kale in serving bowl and season with salt. Then massage kale with hands for 1 minute in order to really blend the salt. Whisk together 1 tablespoon olive oil, juice from 1/2 lime, and lime zest. Drizzle over kale. Set aside.
  4. Add avocado, 1/2 jalapeño pepper, cilantro leaves, juice from 1/2 a lime, lime zest, and salt to a food processor and blend well.
  5. Add cooled quinoa to kale, stir to combine. Distribute the kale to plates and top with sweet potato, black beans, and avocado sauce.


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Top with roasted sweet potato, black beans, and avocado sauce



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