Southwestern Kale Power Salad with Sweet Potato, Quinoa & Avocado Sauce Recipe

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Southwestern Kale Power Salad with Sweet Potato, Quinoa & Avocado Sauce Recipe :-Ever since it was first published in 2015 (really, nine years ago? ), this recipe has been a fan favourite among readers. My friend Ali and I were in Austin, Texas for a month, and during that time I was able to create some ideas. One may, in all likelihood, assert that the recipe was affected by the Southwestern atmosphere.

Southwestern Kale Power Salad with Sweet Potato, Quinoa & Avocado Sauce Recipe




Quinoa and kale

  • 1 cup quinoa
  • 1 bunch kale, ribs removed and chopped into very small, bite-sized pieces
  • 2 tablespoons olive oil
  • 1 medium lime, juiced
  • ½ teaspoon fine salt


Sweet potatoes

  • 2 medium sweet potatoes (about 1 ½ pounds), sliced into small, ¼-inch cubes
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon fine salt



Avocado sauce

  • 2 ripe avocados, sliced into long strips
  • ¼ cup lime juice (about 2 limes)
  • 1 medium jalapeño, deseeded, membranes removed and roughly chopped
  • 1 handful cilantro leaves
  • ½ teaspoon ground coriander, optional
  • ¼ teaspoon fine salt, to taste


Everything else

  • 1 can (14 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
  • ⅓ cup crumbled feta
  • ¼ cup pepitas (green pumpkin seeds)




  • Before beginning to cook the quinoa, it is necessary to first rinse it in a colander with a fine mesh under running water for a minute or two. After the quinoa has been rinsed, put it with two cups of water in a pot of medium size.
  • After bringing the mixture to a low boil, ensure that it is covered, reduce the heat to a simmer, and continue cooking for fifteen minutes. After removing the quinoa from the heat, let it to rest for five minutes while it is still covered.
  • Remove the lid from the pot, remove any extra water, and use a fork to fluff the quinoa through the mixture. Let it cool down on its own.


  • To prepare the sweet potatoes, heat the olive oil in a large skillet over medium heat. Prepare the sweet potatoes. Add the sweet potatoes that have been cut and toss them to coat them. After that, add the cumin, smoked paprika, and salt.
  • In order to mix, stir. To prevent the contents of the pan from being burned, add a scant ¼ cup of water to the pan once it has reached a sizzling state.
  • After that, cover the pan and reduce the heat to a low setting. In around seven to ten minutes, the sweet potato should be cooked while being stirred on occasion until it can be readily poked through with a fork.


  • Uncover the pan, return the heat to medium, and continue cooking the sweet potatoes until the excess moisture has gone and the edges are beginning to caramelise, which should take approximately three to seven minutes. If the potatoes begin to stick to the pan, add another little splash of olive oil until they are no longer sticking. Wait for it to cool down.
  • How to get the kale ready: Move the kale to a large bowl that may be used for mixing. Salt the chopped kale and then “massage” it with your hands to enhance the flavour. This will make the experience more enjoyable. Simply take handfuls of kale and crumple it up in your palms. This will get the desired effect.


  • Repeat the process until the kale has grown a darker green colour and has a stronger aroma. Combine two tablespoons of olive oil, the juice of one lime, and half a teaspoon of salt by whisking them together.
  • Drizzle the kale with the dressing, then toss it to evenly distribute the dressing.
  • To prepare the sauce made with avocados: In a food processor or blender, combine the ingredients in the order that they are listed. The mixture should be thoroughly mixed, additional lime juice can be added if desired, and salt should be added according to personal preference.


  • In order to cook the pepitas: Toast the pepitas in a small skillet over medium-low heat, tossing them constantly, until they begin to make little popping noises and turn a light golden colour on the edges.
  • This should take approximately three to five minutes.
  • Following a brief period of cooling, pour the quinoa into the bowl containing the kale and toss to incorporate the two ingredients. A total of four large salad bowls should be filled with the quinoa and kale mixture.
  • Sweet potatoes, black beans, a generous amount of avocado sauce, and a sprinkle of feta and pepitas should be placed on top of the dish.



  • Recommendations for storage: This salad can be stored for a few days if it is covered and kept in the refrigerator. To ensure that the avocado sauce remains fresh, it should be stored in a separate container, preferably a small bowl, and the top surface should be covered with plastic wrap to prevent oxidation.
  • Replace the sweet potatoes with butternut squash or carrots for a change of pace. Both of these vegetables are excellent alternatives.
  • The avocado sauce was modified by removing two tablespoons of olive oil, which was deemed superfluous.
  • Additionally, the amount of salt used for the sweet potatoes was reduced from one and a half teaspoons to one and a half teaspoons. Additionally, the amounts of lime juice and salt were specified.



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