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.
Servings
Ingredients
Main Ingredients
- 2 cups sweet potato diced in small cubes
- 1 tsp Italian herbs seasoning
- 1 tsp olive oil
- 1 broccoli head chopped into florets
- 1.5 cups cooked butter beans
- 1 red onion, chopped in 8
- 2 tsp olive oil
- 4 cups arugula
- 200 g cherry tomatoes, chopped in half
- 1 handful fresh basil
- ⅓ cup 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.
Video
Notes
This salad is best served fresh, but it can also be stored in the fridge for up to 2 days. Enjoy!
Nutritional Information - Per Serving
Calories 692kcal | Carbohydrates 118g | Protein 24g | Fat 17g | Sodium 334mg | Fiber 24g | Vitamin A 2016IU | Vitamin C 84mg | Calcium 269mg | Iron 8mg