Southwest Sweet Potatoes + Superfood Kale Salad

years back, i used to make the same smoothie for breakfast and same boring dinner almost daily in the name of being healthy. but i didn’t love it. now i look back and realize i’ve come so far in my confidence and creativity with food! i made up the sweet potato idea, and i adapted a kale salad recipe from my favorite cookbook (Run Fast, Eat Slow) to give it all a southwest flavor/theme. YUM. enjoy! ps - my air fryer has changed my life! get one.

Southwest Sweet Potatoes + Superfood Kale Salad

servings: 4
time: 50 mins
30 Day Approved

Ingredients

Stuffed Sweet Potatoes

• 4 organic sweet potatoes

• olive oil

• sea salt and fresh black pepper

• garlic powder

• 1 cup dry farro (rinsed and drained) - or sub brown rice

• organic black beans

• shredded cheese (goat cheese, fresh parmesan, or high quality cheddar)

• optional: 1 lb grass fed ground beef (cooked and seasoned with salt & pepper & chili powder)

Kale Salad

• 1 small bunch of kale, washed

• 1 red bell pepper

• 1 cup cooked farro (will use some of farro from above)

• 1/2 cup fresh cilantro (about 1/4 of a large bunch)

• 1/4 cup pepitas

• 1/4 cup shredded cheddar cheese (I used the same vegan option)

Lime Dressing

• 1/4 cup extra virgin olive oil

• 1/4 cup lime juice

• 1-2 garlic cloves, minced (I used 1 tsp from a bottle of pre-minced)

• 1 tsp miso paste (or sub 1 tsp coconut aminos, or 1 tsp tahini, or 1/2 tsp soy sauce)

• 1/4 tsp fine sea salt

• 1/8 tsp freshly ground black pepper

*see image below for ingredient brands I used

Directions

1. Begin boiling salted water for your farro. Rinse and drain the farro; set aside. While waiting for water to boil, wash and dry your produce well: sweet potatoes, bell pepper, kale, cilantro.

2. Poke several holes in sweet potatoes with a fork. Rub with olive oil and sprinkle lightly/evenly with salt, pepper, and garlic powder. Place in air fryer and cook at 400 for 40-45 minutes (turn halfway through, if you remember… haha!) *if cooking 1, cook for only 30 mins!

3. Once water boils, add 1 cup farro and follow package directions.

4. While sweet potatoes and farro are cooking, prep the rest.

5. Cook and brown your ground beef, if using. Once lightly browned, add seasoning and 1/4 cup water. Stir and simmer until coated.

6. Make the dressing: Combine all ingredients in a mason jar or glass bottle/jar that will seal (or use a blender). Use a fork to initially stir/whisk in miso paste. Add lid and shake vigorously until emulsified and combined.

7. Prep the salad: Wash, remove stems from kale, and chip finely. Chop red pepper and roughly chop the cilantro.

8. In a large bowl, toss together kale and three-quarters of the dressing; with clean hands, massage gently to soften the leaves. Add red pepper, cilantro, pepitas, cheese, and remaining dressing to kale and combine.

9. Warm up your black beans, if desired. Once farro is done cooking, drain and set aside to cool down.

10. When sweet potatoes are finished, remove and slice open on your serving plates. Top each with 1/4 cup farro + 1/4 cup black beans + 1/4 of the ground beef + shredded cheese (maybe some cilantro to garnish?!).

11. Add 1 cup of farro to salad mix and stir together. Add salad to plate and serve.

Enjoy! It all is sooo tasty!! This recipe is easy to duplicate or half to change serving sizes. The dressing and salad can also be made in advance. Cover and refrigerate for up to 5 days.