Vegan Roasted Sweet Potato Salad

Recipe via The Modern Proper

Ingredients

3 sweet potatoes
2 Tbsp olive oil
2 Tbsp taco seasoning
2 bunches of kale(stems removed)
1/2 cup cilantro leaves
3 green onions, thinly sliced
1 can black beans, drained and rinsed
1 avocado, thinkly sliced

Vegan Cilantro-Cashew Dressing

1/2 cup cilantro leaves
3 garlic cloves
3 tbsp lime juice
1/2 Tbsp sea salt
3 Tbsp olive oil
1/2 cup cashews
3/4 water
1/2 jalepeno, seeded
1/2 avocado

Steps:

  1. Preheat oven to 400 degrees.
  2. Cut sweet potatoes into 2” cubes. In a large bowl, toss the sweet potatoes with olive oil and taco seasoning. Arrange on a baking sheet, careful not to overcrowd. Roast on the center rack in oven for 30 minutes, flipping the sweet potatoes half way through. (If sweet potatoes aren't tender enough, cook for an additional 5 minutes.)
  3. In a high-powered blender, blend all ingredients for the dressing. You should end up with about 1 ¼ cups of the vegan cilantro-lime dressing.(For a thinner dressing add a little more lime juice)
  4. (Can store potatoes in fridge for up to a week and construct salad at your own liking)