Sweet potato, kale, black beans and Cashewmilk yogurt give this salad many nutritional benefits, such as, beta carotene, fiber, vitamin C, and probiotics.  Make sure to massage the kale, as this will break down the cellulose to give it the desired texture.


  • 1 cup Unsweetened Plain Cashewmilk Yogurt
  • 1 chipotle chile in adobo sauce
  • 2 limes, juiced
  • ½ teaspoon salt, plus additional salt to taste
  • Pinch of black pepper
  • 8 cups chopped kale, stems removed
  • 3 tablespoons olive oil
  • 2 sweet potatoes, cut into 1 inch cubes
  • 1 cup black beans, cooked
  • ¼ cup red onion, finely sliced or chopped
  • 1 avocado, sliced
  • Cilantro leaves and lime wedges, for garnish


For the dressing, blend yogurt, chipotle, lime, salt and pepper in a blender and pulse until smooth. (Note: For a less spicy dressing, add more lime juice and less chipotle.)

Combine kale, 1 tablespoon of olive oil, and salt in a large bowl. Using your hands, massage the kale, until the color is a slightly deeper green and it is less tough.

Next, heat 2 tablespoons of olive oil in a skillet and add the sweet potatoes. Cook sweet potatoes over medium heat until they’re tender and cooked all the way through, approximately 15-20 minutes.

Meanwhile, simmer cooked black beans in a pot over the stove on low heat for 5 minutes, until warmed throughout.

Place kale in bowls and drizzle generously with yogurt sauce.  Top with cut onions, sliced avocado, beans and potatoes. Garnish with cilantro leaves and lime wedges.

Recipe by Erin Alvarez

sweet potato kale salad


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