In a large pot, add cold water and salt, add cubed sweet potato and boil, until sweet potatoes are soft, drain and, let cool.
In a pan on medium to high heat, melt butter, add pearl onions, sauté until caramelized, add poblano peppers, and boiled cubed sweet potatoes sauté for 5 minutes, remove from heat and set aside.
In a small bowl, add dressing ingredients, mix until combined.
In a large bowl add Kale Slaw, sweet potato mix, black beans, avocado, mangoes, raspberries, and cilantro, add dressing, mix until combined, and ready to serve.
Ingredients: Bok-Choy, Carrots, Snow peas, Red Cabbage, Pho Soup base (vegetable juice concentrates [onion, mushroom, carrot, celery, garlic], maltodextrin, sugar, salt, yeast extract, natural flavour, xanthan gum).