Adzuki Bean, Yam & Kale Salad
Prep time
Cook time
Total time
This side dish can be prepared ahead of time, stored in the fridge, and served cold, but it is an especially charming dish when served warm.
Cuisine: gluten free, dairy free, vegan
Serves: 4-6
  • 1-2 Tbsp olive oil, plus a bit more if needed
  • 1 large yam, cut into ½ inch cubes
  • 2 cups adzuki beans, soaked, cooked & drained (or 1 can works too)
  • 1 red bell pepper, chopped
  • 2-4 Tbsp ground cumin (fresh ground is best)
  • 6-7 stalks black (lacinato) kale, sliced thin
  • salt & pepper, to taste
  • juice of ½ of lime
  1. Preheat oven to 400.
  2. Scrub & dry the yam, and remove any obvious blemishes from the yam, but otherwise you can leave the skin on.
  3. Cut yam into ½ inch cubes and place them into a bowl and toss with olive oil to coat. Spread yam cubes onto a baking sheet lined with a silicone baking mat or parchment paper. Bake for 20-25 mins or until soft & slightly browned. Remove from oven and let cool for a few minutes.
  4. In a large bowl, toss together cooked yam cubes with the rest of the ingredients. Mix together well. Add more olive oil, if needed.
  5. Add salt & pepper to taste, along with a splash of fresh lime.
  6. Enjoy!
Recipe by Naturopathic By Nature at