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

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Ingredients

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
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
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
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)

As published by Cookie and Kate.

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