Preheat oven to 425°F. If you don’t like washing dishes, line a rimmed sheet pan with parchment paper. Toss sweet potatoes with 1/2 teaspoon olive oil and salt and pepper. Roast for 15 minutes, toss, and roast for another 5-10 minutes or until fork tender. Remove from oven and set aside to cool.
In a large mixing bowl, combine kale, quinoa, bell peppers, black beans, queso fresco, and cooled sweet potatoes.
In a small mixing bowl, combine dressing ingredients: Greek yogurt, olive oil, lime juice, honey, chili powder, lime zest, and salt.
Drizzle dressing over salad and toss to combine. Serve immediately or store covered in fridge for up to 4 days.
For best texture, chop kale very small. Large pieces can be chewy and small pieces are much easier to eat.
If meal prepping this in advance, you may wish to double the dressing - it does soak some up as it sits in the fridge.
Some great additions to this salad would be diced avocado, tomatoes, or green onions.