Supercharged Sweet Potato and Black Bean Nourish Bowl with Creamy Golden Tahini Dressing

🛒 Ingredients

• 2 large sweet potatoes, peeled and cut into 3/4-inch cubes
• 1 can (15 oz) black beans, drained and rinsed
• 1 bunch Lacinato kale, stems removed and leaves shredded
• 1 tbsp olive oil
• 1 tsp ground cumin and 1 tsp smoked paprika
• 3 tbsp hulled sesame tahini
• 2 tbsp warm water (to thin dressing)
• 1 tbsp pure maple syrup
• 1 tbsp lemon juice and 1 clove garlic, finely grated
• 2 tbsp toasted pepitas (pumpkin seeds) for crunch

👩‍🍳 Step-by-Step Instructions

1. 1
   Step 1: Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. 2
   Step 2: Toss sweet potato cubes with olive oil, cumin, smoked paprika, salt, and pepper. Spread evenly and roast for 25 minutes, flipping once, until caramelized and fork-tender.
3. 3
   Step 3: While potatoes roast, place shredded kale in a bowl with 1 tsp olive oil and a pinch of salt. Massage with your hands for 2 minutes until dark green and tender.
4. 4
   Step 4: Whisk tahini, warm water, maple syrup, lemon juice, grated garlic, and a pinch of salt until smooth and pourable.
5. 5
   Step 5: Assemble bowls with a bed of massaged kale, warm roasted sweet potatoes, and black beans. Drizzle generously with golden tahini sauce and top with crunchy pepitas.

🥗 Nutrition Facts (Per Serving)