Roasted Sweet Potato, Black Bean and Kale Salad
[Vegan]

For dressing:

• 1 large heaping tablespoon Dijon mustard
• 2 tablespoons lemon juice
• 4 tablespoons (1/4 cup) extra virgin olive oil
• 1 teaspoon maple syrup, optional
• 1 small garlic clove, minced or 1 teaspoons garlic powder
• 1 – 2 tablespoons warm water, optional to thin out dressing
• Pinch of salt and freshly ground black pepper to taste

For Salad:

• 2 pounds sweet potatoes - about 3 – 4 medium sized potatoes, (peeled, if preferred and) cut into 1/4-inch cubes
• 1 large purple onion, chopped into chunks
• 1 tablespoon curry or Colombo powder or similar spices
• 1/2 teaspoon turmeric powder, optional
• 1/2 – 1 teaspoons red pepper flakes, or to taste
• 1 teaspoon sea salt, or to taste
• 2 tablespoons olive oil
• 1 bunch of kale, finely chopped and massaged
• 10 pieces of sun-dried tomatoes, chopped
• 3 cups cooked black beans (from about 1 cup dried beans or 2 16-oz canned)