Baby Kale Salad

Ingredients

2 Tbsp fresh lemon thyme 9 oz sweet potatoes, diced 1/2 tsp salt 1 Tbsp olive oil 6 tsp pumpkin seeds 1/2 tsp olive oil 1 pinch salt 1 pinch black pepper 1 avocado, sliced in half 3 1/2 Tbsp low-fat sour cream 1/4 each lime juice 1 pinch salt 1 pinch black pepper 6 cups baby kale 6 oz black beans, cooked

Instructions

1. Preheat oven to 350⁰ F.

2. Toss sweet potatoes in olive oil, salt, and lemon thyme. Place on a sheet pan and roast in the oven until cooked through and browned. Allow to cool.

3. Toss the pumpkin seeds in a bowl with olive oil, salt, and pepper. Toast in the oven for about 5 minutes until lightly brown. Allow to cool.

4. Place the avocado, sour cream, the juice and zest from 1/4 lime, salt and pepper into a blender and purée until smooth. Add a little water if you want to thin out the dressing.

5. Wash the baby kale and place in a large bowl with the roasted sweet potato, black beans and dressing. Toss to combine.

6. Share the dressed salad between 6 serving bowl and sprinkle each with toasted pumpkin seeds.

Notes

• Kale is a nutritious produce rich in antioxidants, beta-carotene, and vitamins C and K. It also contains nutrients that can support heart health, eye health, and weight management.

• Baby Kale is the term used for the delicate leaves of a young, immature kale plant. It is more tender than mature Kale, has a milder flavor, and has more substantial texture like spinach.

• Feel free to substitute your favorite cooked beans or toasted seeds, any will work really well in this salad.