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