Baby Kale Salad

1. Preheat oven to 350⁰ F.
2. Toss sweet potatoes in olive oil, salt, and lemon thyme. Place on a sheet pan and roast in the oven until cooked through and browned. Allow to cool.
3. Toss the pumpkin seeds in a bowl with olive oil, salt, and pepper. Toast in the oven for about 5 minutes until lightly brown. Allow to cool.
4. Place the avocado, sour cream, the juice and zest from 1/4 lime, salt and pepper into a blender and purée until smooth. Add a little water if you want to thin out the dressing.
5. Wash the baby kale and place in a large bowl with the roasted sweet potato, black beans and dressing. Toss to combine.
6. Share the dressed salad between 6 serving bowl and sprinkle each with toasted pumpkin seeds.

Notes

• Kale is a nutritious produce rich in antioxidants, beta-carotene, and vitamins C and K. It also contains nutrients that can support heart health, eye health, and weight management.
• Baby Kale is the term used for the delicate leaves of a young, immature kale plant. It is more tender than mature Kale, has a milder flavor, and has more substantial texture like spinach.
• Feel free to substitute your favorite cooked beans or toasted seeds, any will work really well in this salad.