Phone screenshot@2x
Plan next week's meals in minutes with a personalized meal plan.
Start meal planning for free

Roasted Sweet Potato & Black Bean Salad with Arugula & Bell Pepper.

  • 1 (5 oz) pkg
    baby arugula
  • 2 (15 oz) cans
    black beans
  • 2 cloves
    garlic
  • 1
    lime
  • 2
    red bell peppers
  • 1 lb
    sweet potato
  •  
    black pepper
  •  
    cumin
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    honey
  •  
    red wine vinegar
  •  
    salt
  • 1
    Preheat oven to 450°F.
  • 2
    Wash, peel, and medium dice potatoes. Transfer to a baking sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat.
    1 lb sweet potatoes
    2 tsp extra virgin olive oil
    ¼ tsp salt
    ¼ tsp black pepper
  • 3
    Place in the oven and roast until tender, 15-20 minutes.
  • 4
    Drain and rinse beans. Place on paper towels and pat dry.
    2 (15 oz) cans black beans
  • 5
    Peel and mince garlic. In a small bowl, prepare dressing by whisking together garlic, lime juice, olive oil, vinegar, Dijon, honey, cumin, salt, and pepper.
    2 cloves garlic
    juice of 1 lime
    6 tbsp extra virgin olive oil
    2 tbsp red wine vinegar
    1 tsp Dijon mustard
    1 tsp honey
    ½ tsp cumin
    ¼ tsp salt
    ¼ tsp black pepper
  • 6
    Wash and dry arugula.
    1 (5 oz) pkg baby arugula
  • 7
    Wash, seed, and medium dice bell peppers.
    2 red bell peppers
  • 8
    To serve, arrange a bed of arugula on a plate, top with potatoes, beans, and bell pepper. Drizzle with dressing and enjoy!