For the Dressing

  • 1 cup Unsweetened Plain Cashewmilk Yogurt
  • 1 chipotle chile, with 2 tbsp sauce from a can of chipotles in adobo sauce
  • juice from 1 ½ lime**
  • ¼ teaspoon salt
  • pinch of black pepper
  • 8 cups chopped kale, stems removed
  • 1 tablespoon olive oil
  • pinch of salt
  • 2 sweet potatoes, peeled and chopped
  • 2 tablespoons olive oil
  • 1 can black beans
  • ¼ cup red onion, sliced or chopped
  • 1 avocado, sliced


For the dressing: add everything to a blender and pulse until smooth.

Combine kale, 1 tablespoon of olive oil, and salt in a large bowl. Using your hands, massage the kale, this will break down the kale making it less bitter and more enjoyable—yes really!

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

Meanwhile, heat black beans in a pot over the stove. Cut onion and slice the avocado. 5. Once everything is done, add everything to the bowl with the kale and toss. Drizzle dressing over salad and enjoy!

*2 servings if you’re eating the salad as a meal, 4 servings if you’re eating it as a side.

**For a less spicy dressing, add more juice from half of a lime

Erin Alvarez

sweet potato kale salad

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