Roasted Sweet Potato Arugula Salad

Step 1

Preheat your oven to 350° F (180 °C) and line a small baking sheet with a piece of parchment paper.

Step 2

Toss the sweet potato cubes with paprika, turmeric, cumin, cinnamon and a good pinch of salt and pepper, then arrange them in a single layer on your prepared baking sheet.

Step 3

Roast for around 25-30 minutes until the sweet potatoes are nicely browned and fork-tender. You may want to give them a stir halfway through to help them roast evenly.

Step 4

While the sweet potatoes are roasting, combine your onion, bell peppers, radishes, arugula and lima beans in a large salad bowl. Season with salt and pepper to taste.

Step 5

Assemble your sweet potato lima bean salad by topping your raw veggie mixture with freshly baked sweet potato cubes. Drizzle with the dressing and mix with a spoon.

Step 6

Enjoy immediately or store in the fridge for a couple of hours. If you want to make this salad in advance, store the dressing separately and pour it over the salad right before eating.