Kale, Sweet Potato, & Avocado Salad
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Cook time: 
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Serves: 4 servings
 
Ingredients
  • 1 tsp smoked paprika
  • 1 tsp ancho chili powder
  • ½ tsp garlic powder
  • ½ tsp ground cumin
  • ½ tsp dried oregano
  • ¼ tsp black pepper
  • ½ tsp salt, divided
  • 2 sweet potatoes, thinly sliced into half-moons
  • 3 Tbsp olive oil
  • 1 clove garlic, minced
  • 2 ripe avocados, halved
  • 1 lime, zested and juiced
  • 1 clementine, zested and juiced
  • ½ jalapeno pepper, seeds and membrane removed, minced
  • 1 bunch kale, ribs removed and chopped
Instructions
  1. Preheat oven to 450 degrees F. Line 2 baking sheets with parchment paper and set aside.
  2. In a small bowl, mix together the paprika, chili powder, garlic powder, cumin, oregano, pepper, and half the salt until well-combined.
  3. 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.
  4. 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.
  5. 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.
Notes
Recipe slightly adapted from Blue Apron
Nutrition Information
Serving size: ¼ recipe Calories: 290 Fat: 21.3 Carbohydrates: 25.0 Sugar: 4.8 Sodium: 342 Fiber: 8.8 Protein: 4.5 Cholesterol: 0
Recipe by Prevention RD at https://preventionrd.com/2018/03/kale-sweet-potato-avocado-salad/