½ jalapeno pepper, seeds and membrane removed, minced
1 bunch kale, ribs removed and chopped
Instructions
Preheat oven to 450 degrees F. Line 2 baking sheets with parchment paper and set aside.
In a small bowl, mix together the paprika, chili powder, garlic powder, cumin, oregano, pepper, and half the salt until well-combined.
In a ziplock bag, combine the sweet potatoes and olive oil; seal bag and toss well to coat. Add the seasoning mixture, seal bag and toss again to coat potatoes evenly with spice mixture. Arrange on the two baking sheets in a single layer. Bake for 20-22 minutes, flipping halfway through.
Meanwhile, combine the garlic and ½ an avocado in a small bowl. Mash the avocado against the sides of the bowl using the backside of a fork until few small lumps remain. Stir in 1 teaspoon of lime zest and clementine zest, as well as 1 tablespoon of lime juice and 2 tablespoons of clementine juice, along with the jalapeno and remaining salt. Taste and add additional lime or clementine juice, if desired.
Place prepared kale in a large bowl and top with the avocado mixture. Use your hands to massage the dressing into the kale. Serve topped with the sweet potatoes and remaining 1 ½ avocado.