White Bean & Roasted Purple Sweet Potato Kale Salad with Jalapeño Honey Mustard

Last Updated on September 9, 2025 by Christin Gillespie

This White Bean & Roasted Purple Sweet Potato Kale Salad with Jalapeño Honey Mustard is a healthy, plant-based recipe full of deliciousness. It features massaged kale, protein-rich white beans, vibrant roasted sweet potatoes, creamy avocado, & a bold dairy-free jalapeño honey mustard. Nourishing, satisfying, & far from boring!

On the hunt for a healthy salad that actually keeps you full & excites your taste buds? This White Bean & Roasted Purple Sweet Potato Kale Salad with Jalapeño Honey Mustard might just become your new favorite.

It’s piled high with massaged kale, protein-rich white beans, roasted purple sweet potatoes, & creamy avocado, all coated in a spicy-sweet jalapeño honey mustard that makes each bite even more mouthwatering!

Regardless if you’re meal-prepping for the week ahead or in need of a nutritious dinner, this plant-powered salad delivers big on flavor & nutrition.

Why You’ll Love This Plant-Based Kale Salad Recipe

• Flavor-Packed: That jalapeño honey mustard is everything! Spicy, sweet, & tangy, it ties the entire salad together & takes it to the next level. 
• Wholesome & Hearty: This plant-based salad isn’t just a sad side—it’s a full-on meal. 
• Naturally Gluten-Free & Vegan-Friendly: It’s gluten-free by default & can be made vegan. Simply swap the honey with organic pure maple syrup to make the jalapeño mustard 100% vegan.

Ingredients

• Organic White Beans: White beans are loaded with fiber & plant-based protein. Any type of white beans works well too. Great northern, cannellini beans, or navy beans.
• Organic Stokes Purple Sweet Potatoes: The perfect addition to add some heartiness, pop of color, & natural sweetness. Scrub well & leave the skin on, as it adds extra fiber.
• Organic Jalapeño: Thinly sliced for heat & boldness. Leave the seeds in for more spice, or remove them if you prefer a mild kick.
• Organic Avocado: Creamy avocado balances the heat of the jalapeño honey mustard.
• Organic Avocado Oil: My go-to for roasted sweet potatoes! It has a high smoke point & a neutral flavor that complements the other ingredients beautifully. 
• Organic Kale: Our salad base! Massaging it with lemon juice softens the leaves & makes it easier to eat & digest.
• Organic Jalapeño Honey Mustard: This flavor-packed drizzle is everything! Made with raw tahini, extra-virgin oil, fresh lemon juice, apple cider vinegar, Dijon mustard, honey, & jalapeño.

How to Make

1. Sweet Potatoes. Preheat the oven to 400 degrees F & line a sheet pan with parchment paper. Toss the sweet potato slices with the seasonings & avocado oil. Bake for 20–25 minutes, flipping halfway.
2. Jalapeño Honey Mustard. Add all of the ingredients to a high-speed blender. Blend until smooth & creamy. If needed, add more spring water to achieve your desired dressing consistency. 
3. Kale. Add the washed & chopped kale to a large mixing bowl along with a squeeze of fresh lemon juice. Using your clean hands, massage for 1–2 minutes to soften the kale.
4. Toss. Drizzle half of the dressing over the kale & give it a good toss.
5. Serve. Divide the massaged kale, white beans, roasted sweet potatoes, & diced avocado between bowls. Top with extra jalapeño slices & drizzle with the remaining jalapeño honey mustard. Enjoy! 

Tips for Making This Kale Salad Recipe Perfectly

• Always Massage the Kale: Trust me on this one. Kale leaves can be very tough & chewy if not massaged. So, make sure to massage the kale leaves for at least 2 minutes—you’ll get a nice hand workout in.
• Organic Beans: I used organic great northern beans for this salad recipe, but another variety of white bean will work, such as cannellini or navy beans. 
• Organic Raw Tahini: If you don’t have it, organic raw cashew butter is a great substitute.
• Honey: For the sweetener in the dressing, Manuka honey, local raw unfiltered honey, or organic pure maple syrup works.

Storing & Reheating

This White Bean & Roasted Purple Sweet Potato Kale Salad with Jalapeño Honey Mustard is the perfect recipe for healthy leftovers & meal prep! 

Storing. Transfer the salad to separate airtight glass containers & refrigerate for up to 4 days. I don’t recommend dicing the avocado or adding the jalapeño honey mustard until just before serving.

Optional Reheating. If you prefer your sweet potatoes warm, preheat the oven to 350 degrees F. Transfer the roasted sweet potatoes to an oven-safe bowl for 10–15 minutes, until warmed through. Once heated, assemble the salad.

More Kale Salad Recipes You’ll Love

• White Bean Kale Salad with Lemon Macadamia Nut Dressing
• Black Bean & Avocado Crema Kale Salad with Sweet Potato Fries
• White Bean & Quinoa Kale Salad with Maple Dijon Vinaigrette
• Crispy Chickpea Chopped Kale Salad
• Pesto White Bean Kale Salad

Sharing Is Caring!

If you make this White Bean & Roasted Purple Sweet Potato Kale Salad with Jalapeño Honey Mustard recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram & TikTok for even more healthy content!

Xoxo.

CMG.

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