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Mexican kale salad in a bowl

Vegetarian Sheet Pan Dinner (Mexican Kale Salad)

This vegetarian sheet pan dinner is a beautiful Mexican kale salad that is super easy to prepare and great for a Meatless Monday or fun take on Taco Tuesday.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 bowls

Equipment

Ingredients

For the salad

  • 4 cups frozen kale I used blue curled kale
  • 1 1/2 cups Mexican frozen corn blend with peppers
  • 1 can black beans 15 oz - drained
  • 1 tablespoon olive oil
  • 1/4 teaspoon cumin
  • 1/4 teaspoon paprika
  • pinch of cayenne pepper
  • pinch of salt

For the dressing

  • 1/2 avocado
  • 1/2 cup fresh cilantro
  • 1/2 lime juiced
  • 2 tablespoons plain yogurt
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon chili powder
  • pinch of cumin

For salad toppings

  • 1/2 avocado
  • tortilla chips optional

Instructions

  • Preheat oven to 400 degrees.
  • Place kale, corn blend with peppers, and black beans on a baking sheet. Drizzle with olive oil and sprinkle cumin, paprika, cayenne and salt on top of vegetables. Bake for 15 minutes, then remove from oven.
  • Meanwhile, make the sauce - in a food processor combine avocado, cilantro, lime juice, yogurt, water, salt, chili powder and cumin and pulsate until smooth (about 20 seconds), transfer into a bowl.
  • To assemble the salad put 1/2 contents of the sheet pan into a bowl, top with 1/2 of the remaining avocado (1/4 of an avocado) and tortilla chips. Spoon dressing on and enjoy!

Nutrition

Serving: 1g | Calories: 790kcal | Carbohydrates: 103g | Protein: 26g | Fat: 38g | Saturated Fat: 6g | Polyunsaturated Fat: 30g | Cholesterol: 5mg | Sodium: 673mg | Fiber: 27g | Sugar: 15g