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
- 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.
- 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.
- For serving, spoon the salad over a bed of greens and enjoy!
After her beloved grandmother’s passing in 2010, Tiffany immediately knew that her approach to nutrition had to change. Starting as a pescatarian and then transitioning further over time, a whole-food, plant-based life was born. Committed to this very new way of living, she immersed herself in plant-based learning—and continues to do so.
Tiffany is a licensed Food for Life Instructor with the Physicians Committee for Responsible Medicine. She holds a Certificate in Plant-Based Nutrition from Cornell as well as Culinary Plant-Based Certification from Rouxbe’s Forks Over Knives Culinary School. She has also earned her Health & Wellness Coach Certification with an emphasis on lifestyle medicine from Wellcoaches School of Coaching and has completed the Culinary Coaching Health Education Certification from Harvard University. Her mission is to spread the “good news about plants,” which she will continue to do passionately for anybody who can hear the sound of her voice.