This Roasted Sweet Potato and Black Bean Kale Salad is packed with so many healthy ingredients! It’s filling enough to stand as a meal of its own.
I’m a sucker for a big loaded salad, especially when it’s packed with sweet potato and black beans! This Roasted Sweet Potato and Black Bean Kale Salad checks all those boxes and more; it’s easy to make and great to have on hand for healthy lunches all week long.
Besides my Sloppy Joe Stuffed Sweet Potatoes, which I shared last week, I haven’t shared a sweet potato recipe in way too long. These roasted sweet potatoes are seasoned perfectly and so delicious on this kale salad.
Why Your Body Will Love This Kale Salad
- Vitamins, Minerals, Antioxidants – Sweet potatoes are an excellent source of vitamins and minerals like vitamin C, A, copper, and manganese, as well as antioxidants that support the immune system.
- Digestive Health – Beans are high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system.
- Immune Health – Dark leafy greens like kale are high in antioxidants, which are known for helping to reduce inflammation in the body. Excess inflammation can lead to many illnesses, including cancer.
Roasted Sweet Potato and Black Bean Kale Salad Recipe Ingredients & Substitutions
- Kale – There’s a lot going on in this salad, but ultimately, it’s a kale salad. I used curly kale, but you could also use dino kale (Italian kale), purple kale, or even baby kale. I like kale because it’s hearty and stands up well to the other ingredients and dressing. If you don’t like kale, you, of course, can use lettuce or even spinach.
- Sweet Potato – I tend to use sweet potato and yams interchangeably, so forgive me if you call these yams and not sweet potatoes! You can use any color sweet potato you like; I prefer using the ones that are bright orange in the middle. It’s also up to you whether you want to peel your sweet potato or not.
- Black Beans – Black beans and sweet potato are the perfect combo, in my opinion! I used one can of black beans; however, any kind of bean will work!
- Spices – I like to season my roasted sweet potato with lots of flavor! I used cumin, paprika, smoked paprika, garlic, and salt and pepper for this recipe. You can use whatever you have on hand.
- Additional Toppings – As I said, I love a loaded salad! In addition to kale, sweet potato, and black beans, I added my favorite pickled onions, cherry tomatoes, guacamole, pepitas, cilantro, and sliced radishes. Feel free to make this kale salad exactly like I did, or add your own favorite ingredients!
How To Make The Best Kale Salad with Roasted Sweet Potatoes
There are a few easy steps to this salad:
- Roast your sweet potatoes: Preheat oven to 425 degrees F. You can either peel your sweet potatoes or wash them well. Cut them into small pieces and place them on a large baking sheet. Drizzle with olive oil and add all your spices. Toss until all the sweet potato is evenly coated and place in the oven. Bake until fork tender and starting to get brown and crispy, 25-30 mins, flipping once. Remove from the oven and set aside.
- Make the dressing: Mix all dressing ingredients in a small bowl until combined. Give it a taste and add more salt if desired.
- Prepare the kale: Wash your kale and remove the ribs. Use a sharp knife to dice up the kale into small pieces. I like chopped kale salads because the pieces aren’t too big. Add the kale to a large bowl and drizzle most of the dressing on. Mix and then use your hands to massage the dressing into the kale lightly. This will allow the kale to soften a bit and make it more enjoyable.
- Assemble your salad: You can make individual portions or add everything to the bowl and mix them together. To make individual portions, add a big handful of the kale to a bowl and then top with the desired amount of the sweet potato, black beans, and the rest of the salad ingredients. Dress with extra dressing, if desired. To make one large salad, add all the sweet potatoes, black beans, and the other ingredients to the kale and mix until combined. Add extra dressing if needed.
Recipe Frequently Asked Questions
- Do I have to use kale? If you don’t like kale, you can definitely substitute lettuce, spinach, or another green of choice.
- Can this kale salad be made ahead of time? Yes. If making for a potluck or party, I suggest assembling everything but not adding the dressing until you’re ready to serve.
- How long will this salad stay fresh in the refrigerator? About 3-4 days; it depends on how much dressing you add before storing it.
- How should I store this kale salad? In an airtight container in the refrigerator.
- Is this kale salad vegan? Yes!
- Is this salad gluten-free? Yes!
Have a question that I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
Looking For More Delicious Kale Salad Recipes?
Kale Salad with Sweet Potato and Lentils
Chopped Kale Power Salad with Lemon Tahini Dressing
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Roasted Sweet Potato and Black Bean Kale Salad
- Total Time: 50 minutes
- Yield: 4-6 1x
- Diet: Vegan
Description
This Roasted Sweet Potato and Black Bean Kale Salad is packed with healthy ingredients and great for a filling lunch!
Ingredients
Scale
- 5–6 cups small diced sweet potatoes
- 3 teaspoons olive oil
- 1 teaspoon cumin
- 1 teaspoon granulated garlic
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large bunch curly kale, or two small bunches
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup diced tomatoes
- 1/2 cup pickled onions, or sliced red onion
- 1/2 cup chopped cilantro
- 1/3 cup roasted and salted pepitas
- Guacamole or diced avocado
Cumin Lime Dressing:
- 1/3 cup olive oil
- Juice of two limes, 1/4 cup
- 1/2 teaspoon cumin
- 1 clove garlic, minced or grated
- 1/2 teaspoon pure maple syrup
- 1/2 teaspoon dijon mustard
- Salt and Pepper, to taste
Instructions
- Roast your sweet potatoes: Pre-heat oven to 425 degrees F. You can either peel your sweet potatoes or wash them well. Cut them into small pieces and place them on a large baking sheet. Drizzle with olive oil and add all your spices. Toss until all the sweet potato is evenly coated and place in the oven. Bake until fork tender and starting to get brown and crispy, 25-30 mins, flipping once. Remove from the oven and set aside.
- Make the dressing: Add all dressing ingredients to small bowl and mix until combined. Give it a taste and add more salt if desired.
- Prepare the kale: Wash your kale and remove the ribs. Use a sharp knife to dice up the kale into small pieces. I like doing a chopped kale salad so the pieces aren’t too big. Add all the kale to a large bowl and drizzle most of the dressing on. Mix and then use your hands to lightly massage the dressing into the kale. This will allow the kale to soften a little bit and make it more enjoyable.
- Assemble your salad: You can either make individual portions or you can add everything to the bowl and mix together. To make individual portions: add a big handful of the kale to a bowl and then top with desired amount of the sweet potato, black beans and the rest of the salad ingredients. Dress with extra dressing, if desired. To make one large salad: add all of the sweet potatoes, black beans and the rest of the ingredients to the kale and mix until combined. Add extra dressing, if needed.
Notes
You don’t have to use all the dressing, pour a little on and then decide if you need more.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Salad, Vegan
- Method: Oven
- Cuisine: Mexican
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