I love building meals that pack a punch—and this Sweet Potato Kale Power Salad absolutely delivers. Warm, spiced sweet potato cubes, vibrant massaged kale, protein-rich quinoa and black beans, creamy avocado sauce, feta and pepitas come together in a satisfying and nourishing bowl.
Why You’ll Love This Recipe
I find this salad irresistible because it balances textures and flavors beautifully. The hearty kale holds up well, the sweet potatoes bring caramelized warmth, the avocado sauce adds richness, and the pepitas add a lovely crunch. I also appreciate how it packs nutrients—fiber, protein, healthy fats—and keeps me full for hours. Plus, it’s make‑ahead friendly and great for meal prep.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 cup quinoa
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1 bunch kale, ribs removed and chopped into small bite‑sized pieces
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2 tbsp olive oil (for kale)
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Juice of 1 medium lime
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½ tsp fine salt (for kale)
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2 medium sweet potatoes (about 1½ lb), diced into small ¼‑inch cubes
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2 tbsp olive oil (for sweet potatoes)
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2 tsp ground cumin
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1 tsp smoked paprika
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½ tsp fine salt (for sweet potatoes)
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2 ripe avocados, sliced or mashed
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¼ cup lime juice (about 2 limes)
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1 medium jalapeño, seeds and membranes removed, chopped
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Handful cilantro leaves
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½ tsp ground coriander (optional)
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¼ tsp fine salt (for avocado sauce, to taste)
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1 can (14 oz) black beans, rinsed and drained (or about 1½ cups cooked)
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⅓ cup crumbled feta
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¼ cup pepitas
directions
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I rinse the quinoa in a fine mesh colander, then combine it with 2 cups water in a pot. I bring to a boil, cover, reduce heat, and simmer for about 15 minutes. Then I remove from heat, let it rest covered for 5 minutes, drain any excess water, and fluff with a fork.
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To prep the sweet potatoes, I heat olive oil in a skillet over medium heat, add the diced sweet potatoes, cumin, smoked paprika, and salt. Once it’s sizzling, I add a scant ¼ cup water, cover, reduce heat, and cook until tender (about 7–10 minutes), then uncover to let edges caramelize.
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While sweet potatoes cook, I massage the kale: drizzling olive oil, lime juice, and salt over kale, then scrunching it in my hands until leaves darken and soften.
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I whip up the avocado sauce by blending avocado, lime juice, jalapeño, cilantro, coriander (if using), and salt until smooth and creamy. I adjust lime or salt as necessary.
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I toast pepitas briefly in a skillet or small pan until aromatic, watching carefully.
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To assemble, I toss the cooled quinoa into the kale, then portion into 4 bowls. I top each with sweet potatoes, black beans, dollops of avocado sauce, feta, and sprinkle pepitas.
Servings and timing
Serves 4 generous salads (or up to 6 moderate servings).
Prep time: about 20 minutes
Cook time: about 35 minutes
Total time: approximately 55 minutes
Variations
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I sometimes add cooked chickpeas instead of black beans or double the beans for extra plant protein.
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For vegan version, I omit feta or swap with plant-based feta, nutritional yeast, or cheesy crumbles.
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I can swap cumin and smoked paprika for a combo like za’atar or chili‑pepper spices for variety.
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If I don’t have kale, baby spinach, baby kale, or a power greens mix also work—just dress right before serving.
storage/reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. Because kale holds up well, dressing ahead actually helps flavor develop. If I prefer less cold salad, I bring it to room temperature for about 30 minutes before eating.
FAQs
How do I soften the kale so it’s not too tough?
I massage the kale with olive oil, lime juice, and a pinch of salt until it darkens and softens—that step breaks down fibers and improves flavor.
Can I make this ahead for meal prep?
Absolutely. I cook the quinoa and sweet potatoes in advance and refrigerate. I assemble the salad fresh or, if dressed, it keeps well for up to 3 days.
What can I use instead of avocado sauce?
I sometimes substitute a balsamic‑tahini dressing or creamy honey mustard dressing—both pair nicely with roasted sweet potatoes and kale.
Is this salad high in protein?
It has a balanced protein profile thanks to quinoa and beans. I can boost it further by adding tofu, chickpeas, or even shredded cooked chicken if desired.
Can I make it gluten‑free?
Yes—it naturally is gluten‑free if you choose gluten‑free quinoa and check seasoning labels. Most ingredients are naturally gluten‑free.
Conclusion
I love how this Sweet Potato Kale Power Salad gives me both comfort and nutrition in every bite. It’s packed with flavor and fiber, holds up well in the fridge, and is completely customizable. I usually double the quinoa or beans so I have leftovers ready to go for lunch the next day. I hope this tasty, balanced salad becomes a favorite in my kitchen—and maybe soon in yours, too!
Print
Sweet Potato Kale Power Salad
A vibrant, nutrient‑packed salad combining massaged kale, fluffy quinoa, sweetly spiced sweet potatoes, protein‑rich black beans, and a creamy avocado‑lime dressing—perfect fuel any time of day.
- Total Time: 55 minutes
- Yield: 4 servings
Ingredients
1 cup quinoa
1 bunch kale, ribs removed and chopped into small, bite‑sized pieces
2 tablespoons olive oil (for kale)
Juice of 1 lime
½ teaspoon salt (for kale)
2 medium sweet potatoes (~1½ lbs), peeled and diced into ¼‑inch cubes
2 tablespoons olive oil (for potatoes)
2 teaspoons ground cumin
1 teaspoon smoked paprika
1½ teaspoons salt (for potatoes)
1 (14 oz) can black beans, rinsed and drained
⅓ cup crumbled feta (optional, omit for vegan)
¼ cup pepitas (pumpkin seeds)
2 ripe avocados, sliced or cubed
Juice of 2 limes
2 tablespoons olive oil (for avocado sauce)
1 medium jalapeño, seeded and chopped
1 handful cilantro leaves
½ teaspoon ground coriander (optional)
Salt, to taste
Instructions
Cook quinoa: rinse 1 cup quinoa and combine with 2 cups water in a saucepan. Bring to a gentle boil, then cover and simmer for ~15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork. Set aside to cool.
Cook sweet potatoes: heat 2 Tbsp olive oil in a skillet over medium heat. Add diced sweet potatoes, cumin, paprika and salt; stir to coat. When sizzling, add ~¼ cup water, cover and reduce heat. Cook ~10 minutes until tender. Uncover and increase heat slightly, cooking until edges caramelize (~3–7 minutes). Set aside to cool.
Massage kale: place chopped kale in a large mixing bowl. Sprinkle with ½ tsp salt and squeeze with your hands until leaves darken and soften. Whisk 2 Tbsp olive oil and juice of 1 lime; drizzle over kale and toss to coat.
Make avocado sauce: in a blender or food processor, combine avocados, juice of 2 limes, 2 Tbsp olive oil, jalapeño, cilantro, coriander (if using), and salt. Blend until smooth and creamy.
Assemble salad: add cooled quinoa to the kale and toss to combine. Divide between four bowls. Top with sweet potatoes, black beans, a dollop of avocado sauce, crumbled feta (if using), and pepitas.
Serve immediately, or refrigerate components separately for make‑ahead meals.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main course
