Hearty Kale and Sweet Potato Salad

Name: Hearty Kale and Sweet Potato Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 large sweet potato, peeled and cubed; 2 tablespoons olive oil; 1 bunch curly kale, stems removed and chopped; 1 cup dry couscous; 1 1/2 cups vegetable broth; 1 can black beans, rinsed and drained; 1 large ripe avocado, diced; 3 tablespoons lime juice; 2 tablespoons olive oil; 1/2 teaspoon ground cumin; Salt and black pepper to taste

A colorful and satisfying salad that brings together roasted sweet potatoes, fluffy couscous, and zesty lime.

By Recipes By Nani· 🌍 Global· July 20, 2026

recipesbynani.com

Prep

15 minutes

Cook

25 minutes

Total

40 minutes

Serves

This salad is one of my favorite ways to enjoy kale because the leaves get nice and tender. It is packed with good things like black beans and avocado, which makes it feel like a complete meal rather than just a side dish.

I love making this for a healthy lunch or a light dinner. If you have any leftovers, the flavors actually taste even better the next day after everything has had time to soak up the dressing.

🧺 Ingredients

1 large sweet potato, peeled and cubed
2 tablespoons olive oil
1 bunch curly kale, stems removed and chopped
1 cup dry couscous
1 1/2 cups vegetable broth
1 can black beans, rinsed and drained
1 large ripe avocado, diced
3 tablespoons lime juice
2 tablespoons olive oil
1/2 teaspoon ground cumin
Salt and black pepper to taste

👩‍🍳Instructions

1
Preheat your oven to 400 degrees Fahrenheit.
2
Toss the cubed sweet potatoes with two tablespoons of olive oil, salt, and pepper on a baking sheet.
3
Roast the sweet potatoes for about 20 to 25 minutes until they are soft and golden brown.
4
While the potatoes roast, bring the vegetable broth to a boil in a small pot.
5
Stir in the couscous, remove from heat, cover with a lid, and let it sit for 5 minutes before fluffing with a fork.
6
Place the chopped kale in a large bowl and massage it with a little bit of olive oil until the leaves turn dark green and tender.
7
Add the cooked couscous, roasted sweet potatoes, and black beans to the bowl with the kale.
8
Whisk together the lime juice, two tablespoons of olive oil, cumin, salt, and pepper in a small jar to make the dressing.
9
Pour the dressing over the salad and toss everything gently to coat.
10
Fold in the diced avocado right before serving so it stays fresh.

💡 Tips

Store the dressing separately if you plan to eat this over a few days so the greens stay crisp. You can also add some toasted pumpkin seeds or feta cheese if you want an extra crunch or a salty punch.

#Healthy #Vegetarian #Vegan #Salad #Lunch

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