Miso Kale Salad with Crispy Black Beans

Chef's Pick

Miso Kale Salad with Crispy Black Beans

  • 27 min.

  • 610 cal.

  • 2 serv.

  • No Heat

Ingredients
Instructions

Cook time: 27 minutes

Ensure avocado is ripe; if avocado is firm, ripen by placing in a paper bag, 1-2 days

Preheat oven to 450°; rinse beans, drain + pat dry; toss with 1-2 tbsp oil, salt/pep + your fav seasoning; add beans to sheet pan + roast 25-30 min (flip 2-3 times) til beans are crisp

Cut sweet potato into ½-inch thick chunks + place on a 2nd sheet pan; toss with 1 tbsp oil, salt/pep + bake 10 min, flip + bake 10-12 min til tender

Add kale + 1 tbsp oil to a large bowl; massage kale with hands 2 min to break-down tough pieces; drizzle on 4-6 tbsp dressing, potatoes, beans + salt/pep, then toss; divide salad onto plates + top with sliced avocado

Nutrition

Servings: 2

Amount per serving

610

Calories

26g

Fat

75g

Carbs

30g

Fiber

27g

Protein

12g

Sugars

Calories per serving

610

Total Fat

26g

34

Saturated Fat

3g

15%

Trans Fat

0g

Cholesterol

0mg

0%

Sodium

500mg

22%

Total Carbohydrates

75g

28%

Dietary Fiber

30g

108%

Total Sugars

12g

Included 0g added sugars

0%

Protein

27g

Vitamin D

0%

Calcium

25%

Iron

13%

Potassium

45%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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