Roasted Sweet Potato Arugula Salad

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

Roasted Sweet Potato Arugula Salad

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.

Course Salads + Bowls

Cuisine American

Keyword easy, healthy, low fat, picnic, potluck, salad, weight loss

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 476

Author Alena Schowalter

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.

Nutrition