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.
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.
Melt butter in a skillet then pan fry the mushroom and onion on both sides until golden brown
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.
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.