1 tablespoon olive oil
1 sweet potato, peeled and cubed
2 bunches kale, cut into bite-size pieces
1/2 teaspoon salt
Juice of 1 lime
1 tomato, diced
1 medium jicama, peeled and chopped
1/2 onion, diced
1 10.6-ounce package Upton’s Naturals Chili Lime Jackfruit
1 15-ounce can black beans
1 ear corn, cooked and sliced off cob
- Juice of 1 lime
- 1 avocado, mashed
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 2 tablespoons agave nectar
- 1 teaspoon liquid smoke
- 2 tablespoons water
- Hot sauce to taste
Salt and freshly ground black pepper
Drizzle olive oil on a parchment or foil-lined baking sheet. Scatter the sweet potatoes on the baking sheet. Sprinkle with salt and pepper. Bake for 20-30 minutes, stirring the potatoes halfway through baking.
Place the kale in a large mixing bowl and add the salt and lime juice. Massage the kale with your hands for 5-6 minutes, until the leaves are tender. Add the tomato, jicama, onion, jackfruit, black beans, roasted sweet potato, and corn.
Mix all of the dressing ingredients together and pour over the salad, mixing to coat the kale and vegetables. Salt and pepper to taste. Serve chilled.