This anti-oxidant rich salad encompasses the sweetness of roasted sweet potatoes, paired with the cool crunch of bell peppers, cucumbers, leafy greens, and fresh herbs. Combine with protein-rich beans or quinoa for an easy-plant based meal in under 30 minutes.
Heat the oven to 375 degrees.
Toss cubed sweet potatoes with 1 tbsp olive oil, and season with salt and pepper. Spread on baking sheet and roast for about 25 minutes, turning once halfway through.
While potatoes are roasting, mix the red bell pepper, beans (or quinoa), green onions, cucumber, and arugula into a large bowl.
In a separate small bowl, mix the lime juice, zest, mustard, chia seeds, and herbs. Whisk in the olive oil. Add a pinch of salt and pepper to taste.
Once sweet potatoes are finished, add them to the large bowl with rest of vegetables. Toss salad with olive oil dressing.
Serve immediately, or for best taste, refrigerate for 20 minutes prior to serving.
*This plant-based meal can be made low-FODMAP by substituting the beans for 1 cup cooked quinoa. Ensure that you only use the green part of the green onion, as this is the low-FODMAP part.
**I will sometimes add a 4 oz filet of roasted, wild-caught salmon to this salad as well. Simply roast the filet of salmon at the same time as the sweet potatoes to time it perfectly!