Roasted Sweet Potato and Black Bean Salad

One of the wonderful things about a whole-food, plant-based diet is eating the rainbow! This salad boldly stands out with its beautiful, bright colors and is packed full of flavor. The natural sweetness from the sweet potatoes adds a bit of excitement when paired with the black beans. You can easily feast on this delicious dish as its own meal or have as a side salad.


2 large sweet potatoes

1 cup drained and rinsed black beans

½ cup diced red onion

¼ cup chopped parsley or cilantro

½ cup chopped red pepper 

4 cups of arugula or your choice of greens

  1. Wash and cut sweet potatoes into bite-sized pieces. Roast potatoes on a sheet pan for 30 to 45 minutes at 425°F until fork-tender. Allow potatoes to cool completely.
  2. Once potatoes are cool, transfer them to a bowl and add in beans, red onion, cilantro or parsley, and red pepper. Stir gently to combine.
  3. For serving, spoon the salad over a bed of greens and enjoy!