Healthy kale and quinoa power salad with spicy sweet potato, black beans and creamy avocado sauce. If your lime are particularly big, scale back. This gluten-free, vegetarian (easily vegan) salad packs well for lunch, too! Recipe yields 4 generous salads or 6 medium.
Make it dairy free/vegan: Omit the feta.
Storage suggestions: This salad keeps well, covered and refrigerated, for a few days. To keep the avocado sauce fresh, store it separately in a small bowl, with plastic wrap pressed against the top surface to prevent oxidation.
Change it up: Butternut squash or carrots would be good substitutions for the sweet potatoes.
Edits 1/11/2024: Adjusted avocado sauce by omitting 2 tablespoons olive oil (unnecessary), decreasing the salt for the sweet potatoes from 1 1/2 teaspoons to 1/2 teaspoon, and specifying the amounts of lime juice and salt.
Recipe from Cookie and Kate: https://cookieandkate.com/southwestern-kale-power-salad/