Every bite of this meal is bursting with flavor — it has the perfect combination of sweetness and savoriness from the sweet potatoes and sautéed black beans and kale, and the cashew dressing adds creaminess.
Technique tip: I recommend making a large batch of the dressing to store in an airtight container in the fridge and enjoy throughout the week in other recipes. Also, when you’re using a high-speed blender, it can be easier to blend larger quantities of ingredients.
- 3 tablespoons raw cashews
- 2 medium sweet potatoes
- 1 tablespoon olive oil
- One 15-ounce can black beans, drained and rinsed
- 1 cup chopped stemmed kale leaves
- 1/4 teaspoon sea salt, plus more as needed
- 1 tablespoon nutritional yeast
- Juice of 1/2 lemon
- 1/2 avocado, sliced
- Freshly ground black pepper
- Minced fresh chives, for garnish
1. Put the cashews in a small bowl, add warm or hot filtered water to cover, and set aside to soak for 2 to 3 hours.
2. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
3. Place the sweet potatoes on the prepared baking sheet and prick them several times with a fork. Roast for 45 minutes to 1 hour, until fork-tender (the cooking time will vary based on the size of the potato). (Alternatively, to reduce the cooking time, slice the potatoes in half lengthwise, place them cut-side down on the baking sheet, and roast for 30 to 35 minutes.)
4. In a large skillet, heat the olive oil over medium heat. Add the black beans, kale, and a pinch of salt and cook, stirring occasionally, until the kale has wilted and the beans are warmed through. Keep warm.
5. Drain the cashews and transfer them to a food processor or high-speed blender. Add the nutritional yeast, lemon juice, 1/4 teaspoon salt, and 3 tablespoons water and blend until smooth.
6. Gently slice each roasted sweet potato lengthwise. Using a fork, mash some of the flesh.
7. Top the sweet potatoes evenly with the black bean mixture and the avocado. Drizzle with the cashew dressing and season with pepper. Garnish with chives and serve.