2 sweet potatoes (about 1 1/2 lb), peeled and sliced crosswise into 1-inch-thick rounds or cut into 1-inch chunks
3/4 tsp sea salt, divided
1/2 tsp ground black pepper
2 shallots, thinly sliced
1/3 cup unsweetened coconut flakes + additional for garnish
3 cups cooked millet or quinoa
1 tbsp chia seeds (TRY: NOW Real Food Organic Black Chia Seeds)
1 bunch purple kale (or regular kale), stems and thick ribs removed and leaves torn into bite-size pieces
1 15-oz BPA-free can unsalted cannellini beans, drained, rinsed and heated
2 tbsp chopped fresh mint, optional
1 lime, zested and juiced
2 tbsp olive oil
2 tbsp pure maple syrup
1 tbsp apple cider vinegar
1 tbsp peeled and grated fresh ginger
1 tbsp acai powder, optional
1/4 tsp sea salt
Prepare vinaigrette: To a jar with a tight-fitting lid, add all dressing ingredients. Seal with lid and shake until well combined. Set aside; shake before using.
Preheat oven to 400°F. Melt 1 tbsp coconut oil and pour into a large bowl. Add potatoes, 1/4 tsp salt and pepper and toss to coat. Arrange in a single layer on a large rimmed baking sheet. Bake, turning once, until tender and browned, 30 to 35 minutes. Transfer to a bowl and toss with 2 tbsp of the vinaigrette.
Meanwhile, in a large skillet, heat remaining 1 tbsp coconut oil on medium. Add shallots, coconut flakes and remaining 1/2 tsp salt and cook, stirring often, until shallots are softened and coconut flakes are golden, 5 to 6 minutes. Remove from heat and stir in millet and chia seeds. Cover to keep warm.
In a separate bowl, massage kale with 2 tbsp of the vinaigrette until slightly softened, about 1 minute.
Divide shallot mixture among bowls. Top with kale, potatoes, beans and remaining vinaigrette, dividing evenly. Sprinkle with mint (if using). Garnish with additional coconut flakes.
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