INGREDIENTS
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1 cup quinoa
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1 bunch kale, finely sliced
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2 tablespoons olive oil
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1 medium lime, juiced
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1/2 teaspoon salt
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2 Avocados
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1 14 ounce can black beans, rinsed and drained
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1/4 cup crumbled cotija cheese
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Kosher salt, pepper and red pepper flakes to taste
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2 medium California sweetpotatoes (about 1 1/2 pounds), sliced into small, 1/4-inch cubes
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2 tablespoons olive oil
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2 teaspoons ground cumin
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1 teaspoon smoked paprika
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1 1/2 teaspoons salt