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Salad

Hearty Kale and Sweet Potato Salad

A colorful and filling salad that combines roasted sweet potatoes with fresh kale and creamy avocado.

By Daily Recipes Book· 🌍 Global· July 20, 2026
Hearty Kale and Sweet Potato Salad
dailyrecipesbook.com
Prep
15 minutes
Cook
25 minutes
Total
40 minutes
Serves
4

This salad is a personal favorite in my kitchen when I need something healthy that keeps me full for hours. It hits all the right notes with the sweetness of the potatoes paired with the earthy kale and protein from the black beans.

My top tip is to massage your kale with a little olive oil before adding the other ingredients. This simple step makes the leaves much softer and easier to chew, which makes a big difference in the final texture.

Ingredients

  • 2 large sweet potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • 1 bunch curly kale, stems removed and leaves chopped
  • 1 cup dry couscous
  • 1 can black beans, drained and rinsed
  • 1 ripe avocado, diced
  • 1/4 cup lemon juice
  • 2 tablespoons extra virgin olive oil
  • Salt and black pepper to taste

Instructions

  1. 1

    Preheat your oven to 400 degrees Fahrenheit.

  2. 2

    Toss the cubed sweet potatoes with two tablespoons of olive oil, salt, and pepper on a baking sheet.

  3. 3

    Roast the sweet potatoes for about 25 minutes or until they are soft and golden brown.

  4. 4

    While the potatoes are in the oven, cook the couscous according to the package directions and let it cool slightly.

  5. 5

    Place the chopped kale in a large bowl, drizzle with a little oil, and use your hands to massage the leaves until they look dark green and soft.

  6. 6

    Add the cooked couscous, roasted sweet potatoes, and black beans to the bowl with the kale.

  7. 7

    Whisk the lemon juice with the olive oil, salt, and pepper in a small jar to make the dressing.

  8. 8

    Pour the dressing over the salad and toss everything together.

  9. 9

    Gently fold in the diced avocado right before serving.

💡 Tips

Store any leftovers in the fridge for up to two days. If you plan on keeping it longer, wait to add the avocado until you are ready to eat. This salad is excellent served as a main dish or as a side with grilled chicken.

#healthy#vegetarian#vegan#salad#easy lunch

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