Roasted Sweet Potato Arugula Salad

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by Alena Schowalter
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This easy vegan roasted sweet potato arugula salad is versatile, flavorful and bursting with color! Perfect for seasonal dinners or meal prep.

Sweet potatoes are one of our favorite veggies ever! They can be added to sweet or savory recipes and taste especially well in fresh green salads!

Heavenly roasted sweet potato cubes, fresh arugula, protein-packed beans, crunchy fresh veggies and a simple homemade sauce join forces to create one fantastic and flavorful plant-based dinner.

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This sweet potato arugula salad is the perfect example of how you can make salad the main occasion by using really hearty ingredients!

If you love sweet potato recipes, don’t miss out on our oil-free sweet potato fries, vegan sweet potato smoothie bowl and these crispy vegan croquettes.

Find more delicious vegan bowls like this roast pumpkin spinach salad on our blog!

two hands holding a spoon each and mixing freshly prepared rocket, bell pepper and sweet potato salad

Recipe overview

  • Customizable & budget-friendly
  • Versatile, colorful and bursting with nutrients
  • Creamy, crunchy and everything in between
  • Perfect for meal prep and to-go lunches
  • Savory, satiating and exciting
  • An explosion of flavors and textures

You know you’re about to make a really good salad if it features roasted sweet potatoes and earthy lima beans!

white bowl with roasted sweet potatoes, lima beans, rocket, sliced bell peppers and onion next to a vegan mustard dressing

Ingredients needed

  • Sweet Potatoes — cozily spiced, they are baked to be crispy on the outside and tender on the inside.
  • Lima Beans — anything from navy beans to chickpeas tastes great in this salad.
  • Bell pepper, radishes & onion — our crunchy and flavorful veggies of choice to spice this salad up nicely and add lots of color and nutrition.
  • Arugula — balances out the sweetness from the potatoes.
  • Creamy balsamic date dressing

Find the exact amounts in the recipe card below and feel free to adjust the ratios to your preference!

top view of golden roasted sweet potato cubes
black table with roasted sweet potato, lima beans and a chopping board on which bell pepper and radishes are being chopped

How to make sweet potato arugula salad

Preheat your oven and get your ingredients ready by draining, washing and chopping them

Toss the sweet potato cubes with spices and arrange them in a single layer on a baking sheet. Roast for 20-25 minutes.

Combine all raw veggies in a large salad bowl and mix them with a wooden spoon.

Make the dressing by adding mustard, vinegar, pitted dates, soy milk, salt and cayenne to a blender. Blend until smooth and adjust to taste preferences.

Remove the roasted sweet potato cubes once they have become slightly brown, crispy on the outside and tender on the inside. Put them on top of your veggies in the bowl.

Add canned beans and dressing and combine all ingredients well with a spoon.

Enjoy warm and add any toppings of your choice such as nuts, seeds or avocado!

white bowl with vegan sweet potato lima bean and rocket salad next to a spoon

Storage & serving suggestions

Any leftovers can be stored in a lidded container in the fridge for up to 4 days. If making this sweet potato salad as part of your meal prep, store the dressing separately from the other components and add it just before serving.

Enjoy this sweet potato arugula salad on its own, with some baked tortilla chips, grilled cheese sandwich or lentil carrot soup.

It can also be paired with bread or made heartier by adding pre-cooked grains like quinoa, bulgur or farro.

Tips for this recipe

Dressing ideas

A lot of vegan dressings taste fantastic with this salad! Here are more ideas:

side view of a glass with sugar-free and oil-free vegan sweet mustard dressing

Other adjustments

Feel free to use any leafy greens like spinach, romaine or lettuce, instead of arugula for this salad.

Top with fresh herbs, roasted beans, pumpkin seeds, fruit, avocado or croutons if you like!

If you don’t have a blender to make the dressing, swap the dates for 1 tablespoon maple syrup.

Feel free to roast the onion instead of eating it raw.

More vegan salads

Enjoy more delicious plant-based meals by making some of the following recipes!

Did you make our recipe and like it? Please share with us in the comments below and leave a rating. Make sure to Pin the salad here!

Roasted Sweet Potato Arugula Salad

by Alena Schowalter
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Cozily spiced roasted sweet potato salad with fresh arugula, hearty beans and a quick 3-ingredient sweet mustard dressing. This versatile plant-based lunch or dinner is really easy to make, delicious and bursts with color and nutrients! Perfect for meal prep, to-go lunches and weeknight dinners.
Serves 2

Ingredients

  • 3 medium sweet potatoes cubed (600 g)
  • 1 teaspoon smoked paprika
  • ½ teaspoon turmeric ground
  • ½ teaspoon cumin ground
  • ½ teaspoon cinnamon ground
  • 1 red onion thinly sliced
  • 1 bell pepper thinly sliced
  • 3 small radishes thinly sliced
  • 2 cups arugula 40 g, thinly sliced
  • 1 ½ cups cooked lima beans 280 g, drained & rinsed
  • 1 batch balsamic date dressing

Instructions

Roast sweet potatoes

  • Preheat your oven to 350°F/180°C and line a baking sheet with a piece of parchment paper.
  • Toss the sweet potato cubes with smoked paprika, turmeric, cumin, cinnamon and a good pinch of salt and pepper. Transfer them to the prepared baking sheet and arrange in a single layer. 
  • Roast for 25-30 minutes until the sweet potatoes are nicely browned and fork-tender. 

Prepare salad

  • In the meantime, combine onion, bell pepper, arugula and beans in a large salad bowl. Season with salt and pepper to taste.

Divide & assemble

  • Once all ingredients are ready, toss the salad with the dressing and top with roasted sweet potatoes. Enjoy!

Notes

  • We adding some fruit like chopped apples, pears or dates in this salad!
  • Optional toppings include sliced avocado, pumpkin or sunflower seeds and walnuts.
  • If you don’t have any dates to make the dressing, use one tablespoon of maple syrup instead.
  • Fresh and dried herbs like basil or thyme taste lovely in this salad, too.
Course: Salads + Bowls
Cuisine: American
Nutrition Facts
Roasted Sweet Potato Arugula Salad
Amount per Serving
Calories
476
% Daily Value*
Fat
 
2
g
3
%
Polyunsaturated Fat
 
1
g
Sodium
 
627
mg
27
%
Carbohydrates
 
98
g
33
%
Fiber
 
23
g
96
%
Sugar
 
26
g
29
%
Protein
 
21
g
42
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed.
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Hi, I'm Alena Schowalter — a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with my husband, I founded nutriciously in 2015 and have been guiding thousands of people through different transition stages toward a healthy plant-based diet. I enjoy discussions around vegan ethics, walks through nature, and creating new recipes. Read more about us here.

7 Comments

  1. 5 stars
    finally some really healthy buns I can make! the ones at the store contain so many nasties and this recipe is so easy

    Reply
  2. I can’t wait to try this, but I was wondering if I could use spinach instead of arugula if I don’t have any on hand? Also, what beans would you recommend instead of lima beans, I’m not fond of the flavor of them at all. Thank you :)

    Reply
    • Hi Brandi,
      thanks for your comment! Sure, use your favorite leafy greens :) I like this salad with lamb’s lettuce or spinach, too. As for the beans, use cannellini or navy bean if you like! Roasted or pan-fried tofu and tempeh would also be delicious.
      Best wishes,
      Alena

      Reply
  3. Sounds so yummy. I needed new salad inspiration. Your dressings are so easy. I love all the suggestions of alternatives!

    Reply
  4. Delicious! I made extra dressing and roasted sweet potatoes. We look forward to eating this on a regular basis. Thank you!

    Reply

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