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

Ingredients (20)

• 1 cup quinoa
• 1 bunch kale, ribs removed and chopped into very small, bite-sized pieces
• 2 tablespoons olive oil
• 1 medium lime, juiced
• 1/2 teaspoon salt
• 2 medium sweet potatoes (about 1 1/2 pounds), sliced into small, 1/4-inch cubes
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 1/2 teaspoons salt
• 2 avocados, sliced into long strips
• 2 limes, juiced
• 2 tablespoons olive oil
• 1 medium jalapeño, deseeded, membranes removed and roughly chopped
• 1 handful cilantro leaves
• 1/2 teaspoon ground coriander, optional
• Salt, to taste
• 1 (14-ounce) can black beans, rinsed and drained, or 1 1/2 cups cooked black beans
• 1/3 cup crumbled feta, omit for vegan/dairy-free salad
• 1/4 cup pepitas (green pumpkin seeds)