Black Bean & Avocado Crema Kale Salad with Sweet Potato Fries

Last Updated on March 31, 2025 by Christin Gillespie

This Black Bean & Avocado Crema Kale Salad with Sweet Potato Fries is a delicious vegan recipe that is loaded with healthy ingredients. Massaged kale gets coated in an avocado crema sauce, tossed with black beans, as well as pico de gallo, & served with sweet potato fries. It’s definitely a Mexican creation that will turn anyone into a kale salad fan!

Hearty, creamy, & full of nutrition, each bite of this kale salad will have you digging in for more – even if you’re not fond of kale. 

What takes this vegan kale salad to the next level is the avocado crema. It consists of ripe avocado, plain coconut yogurt, fresh cilantro, & tangy lime juice. The end result is super dreamy & it’s the perfect sauce to toss the kale with, along with the black beans, as well as the pico de gallo.

While you can technically enjoy the salad as is, serving it sweet potato fries is a game changer. Who can deny a salad with fries?!

Why You’ll Love This Healthy Vegan Kale Salad Recipe

• The Best Mexican Kale Salad Recipe: If you’re new to kale salads, this is the one to make! It’s not only insanely tasty, but it’s also full of nutritious healthy ingredients, packed with plant protein, & healthy fats.
• Vegetable Packed: Full of vibrant, as well as nourishing veggies, this vegan kale is loaded with wholesome ingredients.
• The Perfect Meal at Anytime: This Black Bean & Avocado Crema Kale Salad with Sweet Potato Fries can be enjoyed for lunch or dinner! 

Ingredients

• Organic Beans: The beans are the staple for this salad + they’re full of healthy fats & plant-based protein. I used organic black beans, but you can certainly use organic pinto beans.
• Organic Sweet Potato: I personally leave the skin on, because it adds extra fiber. Just be sure to scrub them well before slicing. Oh & I used garnet sweet potato in case you’re curious.
• Organic Kale: For the greens of this salad, we’ll be using fresh kale.
• Avocado Crema: A combination of ripe avocado, plain coconut yogurt, fresh cilantro, & tangy lime juice, all gets pureed together to toss the kale with.
• Organic Pico De Gallo: Super fresh & adds the perfect pop of color.
• Organic Avocado Oil: Avocado oil is my go-to cooking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures. 

How To Make

1. Sweet Potato Fries. Preheat the oven to 425 degrees F. Add the thinly sliced sweet potatoes to a baking tray lined with parchment paper. Toss with the avocado oil & seasonings. Bake for 20 – 25 minutes, tossing halfway.
2. Pico De Gallo. Add all the pico ingredients to a mixing bowl, mix until well combined.
3. Avocado Crema. Add all the ingredients to a food processor or a high-speed blender. Blend until smooth & creamy.
4. Kale. Add chopped kale to a large mixing bowl along with the lime juice. Massage with clean hands for 1 – 2 minutes to soften the kale. 
5. Combine. First, toss the kale with the crema, then mix in the beans & pico.
6. Serve. In serving bowls, divide the salad on one side & the sweet potato fries on the other. Finish the salad off with the remaining half of the cubed avocado & fresh cilantro. Enjoy!

Tips for Making this Healthy Vegan Salad Perfectly

• Bake the Sweet Potato Fries First: While the sweet potato fries are baking in the oven you can massage the kale & prepare the sauce.
• Cut the Sweet Potato Fries Thinly: Cut the sweet potatoes into fry-shaped. The thinner they are, the crispy they’ll get.
• Organic Avocado: Be sure to use a ripe avocado for the dressing to transpire an ultra creamy consistency. If your avocado is not ripe, you’ll need to add some extra spring water to get things blended.
• Organic Coconut Yogurt: Be sure to use a plain flavor, as well as a clean brand. Check out this Coconut Yogurt 101 post for tips, brands, & everything you need to know about the dairy-free alternative.

Storing & Reheating

Although this Black Bean & Avocado Crema Kale Salad with Sweet Potato Fries recipe is best enjoyed fresh, it can definitely work as healthy vegan leftovers! I recommend preparing the avocado crema & kale before enjoying, as the sauce will brown. 

Fridge Storage. Transfer salad & sweet potato fries to separate air-tight glass containers. Refrigerate for up to 4 days. 

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the roasted sweet potato to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the black bean & avocado crema kale salad, as well as the remaining toppings.

More Healthy Vegan Recipes You’ll Love

• Black Bean & Sweet Potato Burrito Bowl with Avocado Crema
• White Bean & Avocado Kale Caesar Salad with Sweet Potato Fries
• Black Bean & Purple Sweet Potato Fajita Bowl with Cashew Queso
• Vegan Black Bean & Lentil Chili with Sweet Potato Fries
• Chipotle Black Bean & Sweet Potato Cauliflower Rice Bowl with Cashew Sour Cream

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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