Roasted Sweet Potato & Butter Bean Salad with Sun-Dried Tomato Dressing

5 from 2 votes
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Author: Sarah Cobacho

Published: January 1, 2023

Roasted Sweet Potato & Butter Bean Salad with Sun-Dried Tomato Dressing

Not only is this summery salad seriously delicious, but it will make you feel amazing! It’s packed with fiber, protein, and healthy fats to make you feel full and satisfied but also brings a lot of nutrients to nourish your skin (something I’m focussing on at the moment), like vitamins A, C, E, Zinc, and Selenium, so could we say this bowl will make you glow? I think so! I’d love to know if skin health is something that interests you, so please let me know in the comments if you want to chat more about skin health.

Roasted Sweet Potato & Butter Bean Salad with Sun-Dried Tomato Dressing

Roasted Sweet Potato & Butter Bean Salad with Sun-Dried Tomato Dressing

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A nutritious salad packed with fiber, protein, and healthy fats. This easy-to-make dish is perfect for a light lunch or dinner.

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Prep Time : 10 minutes
Cook Time : 55 minutes
Total Time : 1 hour 5 minutes

Equipment

Servings 2

Ingredients

Main Ingredients

  • 2 cups (266 g) sweet potato diced in small cubes
  • 1 tsp Italian herbs seasoning
  • 1 tsp olive oil
  • 1 broccoli - head chopped into florets
  • 1.5 cups (354.88 ml) cooked butter beans
  • 1 red onion, chopped in 8
  • 2 tsp olive oil
  • 4 cups (80 g) arugula
  • 200 g cherry tomatoes, chopped in half
  • 1 handful fresh basil
  • ⅓ cup (66.67 g) marinated artichoke, diced
  • 1 tbsp pine nuts

Dressing

  • 4 halves sun-dried tomatoes
  • 1 lemon, juiced (3 tbsp)
  • 2 tbsp sunflower seeds
  • 1 pinch sea salt flakes
  • 1 garlic cloves
  • 1 tbsp olive oil
  • 1 tbsp water

Instructions

  • Preheat your oven to 180°C (350°F). Toss the diced sweet potato with 1 tsp of Italian herbs and 1 tsp of olive oil. Spread them out on a baking tray and roast for 25 minutes.
  • On another baking tray, spread out the broccoli florets and the chopped red onion. Drizzle with 2 tsp of olive oil. Roast in the oven for 20 minutes.
  • While the vegetables are roasting, prepare the salad base. In a large bowl, combine the rocket, cherry tomatoes, basil leaves, diced artichoke, and cooked butterbeans.
  • For the dressing, blend together the sundried tomatoes, lemon juice, sunflower seeds, salt, garlic clove, 1 tbsp of olive oil, and 1 tbsp of water until smooth.
  • Once the vegetables are done roasting, add them to the salad base. Drizzle the dressing over the salad and toss to combine. Top with a sprinkle of pine nuts before serving.

Notes

This salad is best served fresh, but it can also be stored in the fridge for up to 2 days. Enjoy!

Video

Nutrition Information

Per Serving/Portion

Calories 692 kcalCarbohydrates 118 gProtein 24 gFat 17 gSodium 334 mgFiber 24 gVitamin A 2016 IUVitamin C 84 mgCalcium 269 mgIron 8 mg

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2 Comments

  1. Love this recipe!!

    But the outcome of the dressing isn’t at all the same as shown on the picture. More smooth. What to do? I’ve already added a bit more water.5 stars

    Reply

    1. So glad you loved the recipe!!

      If the dressing didn’t turn out as smooth as in the photo, a few things could be at play. Blender speed and power make a big difference, a high-speed blender like a Vitamix or Nutribullet will give you that super creamy texture, especially with ingredients like cashews or sunflower seeds. If your blender isn’t as strong, try blending longer, scraping down the sides, or soaking the cashews longer if the recipe calls for them.

      Also, if your blender is quite large and the batch is small, there might not be enough volume for the blades to do their job properly. In that case, using a smaller blender or doubling the batch can help everything blend more smoothly. You did the right thing by adding a bit of water too, sometimes that’s all it needs to get going 💛

      Reply