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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.