Southwest Kale Salad

Ingredients:

• 1 bunch of kale, chopped
• 4 Tablespoons olive oil
• 1 cup of quinoa
• 1 lime, juiced
• 1 1/4 teaspoon salt
• 1/4 cup lime juice
• 2 sweet potatoes, cubed
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 2 avocados, sliced
• 1 medium jalapeno 
• 1 handful cilantro, chopped
• 1/2 teaspoon ground coriander 
• 1 can black beans, drained and rinsed
• 1/2 cup pumpkin seeds
• 1/3 cup feta cheese

Instructions:

1. Cook the quinoa: In a medium pot, combine the cup of quinoa with 2 cups of water and bring it to a boil. Cover the pot and reduce to a simmer for about 15-minutes.
2. Cook the sweet potatoes: In a large skillet, warm the 2 Tablespoons of olive oil over medium heat. Add in the chopped sweet potatoes, 1/2 teaspoon salt, 2 teaspoons cumin, and 1 teaspoon smoked paprika. Stir and combine the mixture. Once the mixture is cooking, add 1/4 cup of water into the pan and then cover then reduce the heat to low. Cook, stirring occasionally, until the sweet potatoes are soft, about 10 minutes, and all of the moisture is gone.
3. Prepare the kale: Add the kale to a mixing bowl and sprinkle with salt and massage the kale until it becomes darker in color. Whisk together 1 juiced lime, 2 Tablespoons olive oil and 1/2 teaspoon salt. Add dressing to the kale and mix until coated.
4. Avocado sauce: combine the avocado, 1/4 cup lime juice, cilantro, jalapenos, 1/2 teaspoon coriander and 1/4 teaspoon salt in a food processor. Blend the ingredients together until smooth.
5. Once the quinoa is ready, add it to the bowl with the kale and toss it together. Add this to the base of a serving bowl and top with sweet potatoes, black beans, feta, pumpkin seeds and avocado sauce.