This satisfying bowl is filled with greens, packed with flavor, and tastes delicious. Made with crispy roasted sweet potatoes, warm black beans, creamy avocado, and crunchy fresh greens. A quick and easy meal to pull together any day of the week.
Preheat oven to 425F. In a bowl, combine the sliced sweet potatoes, oil, salt, and pepper. Toss until the potatoes are well coated in oil. On a baking sheet, lay the sweet potatoes on a single layer. Bake for 30 minutes, flipping halfway.
Prepare the black beans. In a medium pan, warm the oil over medium heat. Add the black beans, garlic, ground cumin, chili powder, sea salt, and pepper. Toss until the black beans are well coated. Cook for about 10 minutes and set aside.
Make the cashew dressing. In a bowl, combine the cashews, extra-virgin olive oil, water, lemon juice, sea salt, and black pepper. Using a whisk or spoon, stir the ingredients until you have a smooth and creamy mixture. Feel free to add more water if until you get to the desired consistency.
Massage the kale. In a bowl, add the kale and drizzle with olive oil. With your hands, slowly massage the oil into the kale for about 3 minutes. Season with salt, if desired.
Assemble the bowls. Divide the kale, black beans, sweet potatoes, tomatoes, red onions between the two bowls. Drizzle with the creamy cashew dressing. Serve with additional dressing.