This hearty dish is great for a main meal or as a fun side for a potluck. Tasty served warm or at room temperature.

By / Photography By | November 17, 2018

Ingredients

  • 4 sweet potatoes, about 4 cups
  • 2 tablespoons olive oil, divided
  • ½ teaspoon salt, plus more for finishing
  • 5 tablespoons plain yogurt
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 2 tablespoons lime juice
  • ½ teaspoon ground Aleppo pepper or red pepper flakes
  • 1 teaspoon sugar
  • 2 tablespoons chopped fresh mint leaves
  • ¼ teaspoon ground black pepper
  • 2 cups kale, chopped into thin ribbons
  • 1 14.5-ounce can black beans, drained and rinsed
  • ¼ cup pumpkin seeds
  • 1 tablespoon chopped chives
  • 2 ounces feta, crumbled

Instructions

Serves 4

Preheat oven to 425°. Peel the sweet potatoes and chop into 1-inch chunks. Toss with 1 tablespoon of olive oil and the salt. Spread on a baking sheet covered in parchment and roast for 20 minutes. Set aside.

In a small bowl, whisk together the yogurt, cumin, paprika, lime juice, red pepper, sugar, mint and black pepper to make the dressing. Set aside.

In a medium-size sauté pan over medium heat, cook the kale with the remaining tablespoon of olive oil for 4 to 5 minutes until it is softened and wilted. Remove from heat.

On a medium-size platter, arrange the roasted sweet potatoes and top with black beans, kale, pumpkin seeds, chives and feta. Drizzle the dressing on top. Sprinkle with a bit of salt and serve.

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Ingredients

  • 4 sweet potatoes, about 4 cups
  • 2 tablespoons olive oil, divided
  • ½ teaspoon salt, plus more for finishing
  • 5 tablespoons plain yogurt
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 2 tablespoons lime juice
  • ½ teaspoon ground Aleppo pepper or red pepper flakes
  • 1 teaspoon sugar
  • 2 tablespoons chopped fresh mint leaves
  • ¼ teaspoon ground black pepper
  • 2 cups kale, chopped into thin ribbons
  • 1 14.5-ounce can black beans, drained and rinsed
  • ¼ cup pumpkin seeds
  • 1 tablespoon chopped chives
  • 2 ounces feta, crumbled
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