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VeganMoFoV [10]: Weekend Salad – swell

VeganMoFoV [10]: Weekend Salad

Sweet Potato, Black Bean and Kale Salad

This weekend we went on a little birdwatching trip.  Knowing we’d be in an unfamiliar town with less-than-ideal food options, we packed a bunch of food to eat over a couple days (luckily our motel room had a fridge).  One of them was this salad, which continues my kale obsession with the addition of roasted, spiced sweet potatoes, black beans, and toasted pumpkin seeds.  Great for our weekend, but would also be lovely for a colorful dinner or a potluck contribution.

Roasted Sweet Potato, Black Bean and Kale Salad

3 cups sliced or cubed sweet potatoes (about 2 medium)
1/2 onion, sliced
2 cloves garlic, chopped

2 tbsp olive oil
1 tbsp agave nectar
1 tsp ground cumin
1 tsp ground paprika
1 tsp ground coriander
1 tsp thyme
1/4 tsp, or to taste, cayenne pepper
1/4 tsp salt

1/4 cup pepitas

1/2 bunch dinosaur kale, stemmed and thinly sliced
1 lime, juiced

1 3/4 cups prepared black beans (1 15-oz. can)

Preheat the oven to 400F.  Toss the sweet potatoes with the onions, garlic, olive oil, agave nectar, and spices and place on a rimmed baking sheet or wide, shallow baking dish.  Roast for about 30 minutes, or until sweet potatoes are soft and beginning to brown, stirring halfway through.  Let cool.

Meanwhile, toast the pepitas in a dry skillet over a medium flame until fragrant.  Set aside to cool.

Massage the kale with the lime juice until softened.  Toss the sweet potato mixture and pepitas with the kale and black beans and serve or refrigerate until later.  Eat within 3-4 days.

14 Responses to “VeganMoFoV [10]: Weekend Salad”

  1. Courtney says:

    Oh wow, that salad sounds amazing! I got a huge bunch of dino kale at the farmers market yesterday, so I will have to give it a try soon!

    I hope you guys had a fun weekend–the weather yesterday was perfect!


  2. mandee says:

    Yum, that looks fantastic! I think sweet potatoes + black beans are a great combo.

    Also, I think the black beans are missing from the recipe, how much should I use? Ta! :)

  3. Jes says:

    Bird watching is the best :) Sounds like a wonderful weekend trip–especially with that beautiful fall salad!

  4. Brittany says:

    Looks like my kind of salad!

  5. Mel says:

    I wish I had dinosaur kale readily available, but will have to try this with the regular curly kind, it looks beautiful!

  6. Carrie says:

    Yum! That looks like my kind of salad!

  7. Nicole says:

    I made this for dinner tonight and I loved it. Totally my kind of salad. Thanks so much for the recipe!

    • A-K says:

      Thank you, Nicole! I like hearing about people making the recipes I post (makes me feel more connected). I’m so happy you enjoyed it!

  8. [...] how to capture the picture, but I promise you that you need to go look at the photo and recipe for Roasted Sweet Potato, Black Bean & Kale Salad over at Swell Vegan. It looks so good, and is already bookmarked on my computer. concord grape [...]

  9. Johanna says:

    Mmm. Looks really nice!

  10. helena says:

    I made this shortly after you published the recipe and it came out AMAZING. with a small variation: i tossed the kale in olive oil and put it in a layer on top of the sweet potatoes when they went in the oven to roast, so it basically became kale chips. was super tasty served way crunchy. i served it hot, fresh out of the oven, over quinoa for dinner. SUPER DELICIOUS.

  11. Nicola says:

    Yummmmmmmmmy, this looks soooo delicious! I think I will try a version tommorow with what I have in the fridge. Thanks for the inspiration and lovely recipe. x

  12. Katharina says:

    Oh myy I love the combination of all the seasonings with the sweet potatoes, onions, and garlic. I love the versatility in this recipe :D

    xo, thanks for sharing!

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