Sweet Potato Avocado Kale Salad with Chipotle Tahini Dressing

Ingredients

• 1 1/2 pounds sweet potato, diced into ½-inch cubes
• 2 tablespoons oil, divided
• 1 teaspoon each: ground cumin, chili powder, garlic powder
• 1/2 teaspoon each: fine sea salt, freshly-ground black pepper
• 3 ounces fresh kale, chopped with tough stems discarded
• 1 (15-ounce) can black beans, rinsed and drained
• 1 large avocado, diced
• 1 small red onion, very thinly sliced
• 1 cup loosely-packed chopped fresh cilantro
• 2/3 cup roasted pepitas
• (optional) crumbled cotija or feta cheese
• 1/2 cup water
• 1/4 cup tahini
• 2 tablespoons lime juice
• 1 to 2 teaspoons maple syrup
• 1 chipotle in adobo sauce (plus 1 teaspoon adobo sauce)