Follow our instructions for best results!
Cut sweet potato into wedges. Season with 2 tbsp olive oil, paprika and salt and pepper. Transfer to a baking sheet and roast at 400F degrees for 30 minutes.
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Meanwhile prepare the kale by removing steams. Cut into bite size pieces. Transfer to a bowl, add 2 tbsp olive oil and massage for a couple of minutes to soften.
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Melt butter in a skillet then pan fry the mushroom and onion on both sides until golden brown
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Make the sun dried tomato dressing by adding remaining olive oil to a small bowl, whisk in sun dried tomato preserved in oil, juice from lemon, balsamic vinegar and season with salt and pepper.
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Toss in kale and cilantro. Top with rinsed beans, roasted sweet potatoes wedges and sautéed mushrooms and onion. Add pepitas, raisins and shaved parmesan cheese. Season salad with the sun-dried tomato dressing and serve.
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