Sweet Potato Kale Salad

Ingredients

• 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
• 1 tablespoon 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 and lime wedges, for garnish

Prep

• 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.

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