Black Bean Burger with Sweet Potato Wedges and Kale Salad

Ingredients

• 900 g sweet potatoes (about 2 large, scrubbed clean)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 0.25 tsp black pepper (freshly ground)
• 2 tbsp fresh parsley (chopped, for garnish)

Instructions

1. 1

   Preheat the oven and prepare the potatoes

   • Preheat your oven to 425°F (220°C).
   • Scrub the sweet potatoes thoroughly under running water and pat them dry.
   • Cut each sweet potato in half lengthwise, then cut each half into 4-6 long wedges, about 1/2-inch thick.
2. 2

   Season the wedges

   • Place the sweet potato wedges in a large bowl.
   • Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, and black pepper.
   • Toss everything together with your hands until the wedges are evenly coated.
3. 3

   Bake the wedges

   • Arrange the seasoned wedges in a single layer on a large baking sheet lined with parchment paper. Make sure not to overcrowd the pan.
   • Bake for 15 minutes.
   • Remove from the oven, flip the wedges over with tongs.
   • Return to the oven and bake for another 10-15 minutes, or until they are tender and lightly browned on the edges.
4. 4

   Garnish and serve

   • Remove the wedges from the oven.
   • Sprinkle with fresh chopped parsley and serve immediately while hot.

Ingredients

• 6 cup kale (about 1 large bunch, stems removed and chopped)
• 1 cup carrots (shredded)
• 2 tbsp tahini (for the dressing)
• 2 tbsp lemon juice (freshly squeezed, for the dressing)
• 2 tsp olive oil (extra virgin, for the dressing)
• 1 tsp maple syrup (for the dressing)
• 2 tbsp water (to thin the dressing)
• 0.25 tsp garlic powder (for the dressing)
• 0.25 tsp salt (for the dressing)
• 0.125 tsp black pepper (freshly ground, for the dressing)

Instructions

1. 1

   Prepare and massage the kale

   • Place the chopped kale in a large bowl.
   • Drizzle with 1 teaspoon of the olive oil from the dressing ingredients.
   • Using your hands, gently massage the kale for 2-3 minutes until it becomes darker in color and more tender. This breaks down the tough fibers.
2. 2

   Make the lemon-tahini dressing

   • In a small bowl, whisk together the tahini, lemon juice, remaining 1 teaspoon of olive oil, maple syrup, water, garlic powder, salt, and black pepper.
   • Continue whisking until the dressing is smooth and creamy. If it's too thick, add another teaspoon of water at a time to reach your desired consistency.
3. 3

   Combine and serve

   • Add the shredded carrots to the bowl with the massaged kale.
   • Pour the dressing over the salad.
   • Toss everything together until the kale and carrots are evenly coated.
   • Serve immediately for the best texture.