1 large sweet potato
1/2 teaspoon soy sauce or tamari
freshly ground black pepper
1 bunch kale, washed, stems removed and leaves chopped
2 tablespoons Pumpkin Seed Dressing
1 cup pinto beans, cooked or canned (drained and rinsed well)
additional pumpkin seeds and chopped hot pepper for garnish
additional dressing for drizzling
Preheat a large grill, George Foreman grill, grill pan, or oven (to 425 degrees).
Slice the sweet potato into 1/2-inch thick rounds (you can peel it beforehand if you like). Place the slices on the grill, grill pan, or non-stick baking sheet, brush the tops with soy sauce, and grate a little black pepper over them. Grill or bake until tender, turning after 5 minutes in a grill pan or 10 minutes in the oven. (They took about 10 minutes in my Foreman grill, but will probably take longer using the other methods.) Remove from oven, transfer to a cutting board, and cut into cubes or wedges.
While the sweet potato is cooking, Place the chopped kale in a very large bowl and add 2 tablespoons of the Pumpkin Seed Dressing. Using clean hands, massage the dressing into the kale, squeezing the kale in your hands until it is softened and reduced in volume by about two-thirds. Do not be gentle! This massage should take 2 to 4 minutes. Put the kale on a serving plate or bowl and top with the sweet potatoes and pinto beans. Sprinkle with pumpkin seeds and chopped hot peppers and drizzle with more dressing.