1-First, toss the diced sweet potatoes with 1 tablespoon of oil, ground cumin, chili powder, garlic powder, salt, and pepper, then spread them evenly on the baking sheet. Roast for about 30 minutes until tender, and let them cool slightly for the best texture.

2-Meanwhile, prepare the chipotle tahini dressing by blending water, tahini, lime juice, maple syrup, chipotle pepper, and adobo sauce until smooth, adding extra water if you need to adjust the thickness.

3-Next, massage the chopped kale with the remaining tablespoon of oil for 1 2 minutes to soften it, which helps with the texture. In a large bowl, combine the massaged kale, black beans, diced avocado, thinly sliced red onion, chopped cilantro, roasted pepitas, optional cheese, and the cooled sweet potatoes.

4-Gently toss everything together to mix, then drizzle the chipotle tahini dressing on top just эффективность before serving.