Step 1: Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). On a baking sheet, toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them out in a single layer. Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and golden brown on the edges.

Step 2: Prepare the Kale

While the sweet potatoes are roasting, prepare the kale. Remove the stems and chop the leaves into bite-sized pieces. Place the chopped kale in a large mixing bowl and massage it with a pinch of salt for about 2-3 minutes. This helps to soften the kale and reduce its bitterness, making it more tender and palatable.

Step 3: Make the Cilantro Lime Dressing

In a small bowl or jar, combine the chopped cilantro, lime juice, olive oil, honey (or maple syrup), minced garlic, salt, and pepper. Whisk together or shake the jar until the dressing is well mixed. If the dressing is too thick, add a tablespoon of water to thin it out to your desired consistency.

Step 4: Assemble the Salad

Once the sweet potatoes are roasted and slightly cooled, add them to the bowl with the massaged kale. Add the drained black beans, cubed avocado, and thinly sliced red onion. Toss the ingredients together gently to combine.

Step 5: Add the Dressing and Serve

Drizzle the cilantro lime dressing over the salad and toss again to coat everything evenly. If using, sprinkle pumpkin seeds on top for an added crunch. Serve immediately or refrigerate the salad for later use.