VeganMoFoV [10]: Weekend 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.

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