About the Recipe
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.
Ingredients
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
Preparation
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.