Loaded with roasted sweet potatoes and shallots, black beans, quinoa, and pepitas, this salad makes for a satisfying meatless meal. Not only does massaging the kale tenderize it, it also helps the greens absorb more of the bright dressing.

Time: 40 Minutes
Serves 4

Ingredients

  • 1 large sweet potato, cut into 1/2-inch-thick wedges
  • 5 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons chilli powder
  • ½ teaspoon salt, divided
  • 1 medium onion, sliced
  • 3 tablespoons lemon juice
  • 1 large clove garlic, grated
  • 1 pound kale, stemmed and torn
  • 1 (15 ounce) can black beans, rinsed
  • 1 cup cooked quinoa
  • ½ cup unsalted pepitas, toasted

Directions

  1. Position racks in upper and lower thirds of oven; preheat to 220°C.
  2. Toss sweet potato with 1 tablespoon oil, chilli powder and 1/8 teaspoon salt on a large rimmed baking sheet. Toss sliced onions with 1 tablespoon oil and 1/8 teaspoon salt on another large rimmed baking sheet. Roast the vegetables, flipping once, until tender and caramelized, about 20 minutes.
  3. Meanwhile, whisk lemon juice and garlic with the remaining 3 tablespoons oil and 1/4 teaspoon salt in a large bowl. Add kale and massage with the dressing until bright green and shiny and the volume is reduced by about half. Add beans, quinoa, pepitas and the onions. Toss to combine and serve topped with the sweet potato.