Sweet Potato and Black Bean Salad

Sweet Potato and Black Bean Salad Recipe
plant-based, vegan, gluten-free, refined sugar-free

Salad Ingredients:

• 1 lb Sweet potatoes (approx. 2-4 depending on size)
• 3 Cloves garlic, finely minced
• 1 tsp Extra virgin olive oil
• 1/2 tsp Salt
• 1 15 oz. can Black Beans, rinsed and drained
• 2 packed cups Arugula (or favorite lettuce type)
• 4 Spring onions
• Optional: Handful fresh herb of choice, finely minced (e.g. basil, cilantro)

Balsamic Dressing Ingredients:

• 4 Tbsp Flax oil or walnut oil (can also just use extra virgin olive oil)
• 4 Tbsp Extra virgin olive oil
• 4 Tbsp Balsamic vinegar (or substitute with vinegar on hand, e.g. apple cider vinegar)
• 1 tsp Maple syrup or raw unprocessed honey (just a small dollop)
• 1 Tbsp Dijon mustard or yellow mustard
• 1 Clove garlic, finely minced
• 1 tsp Salt
• pinch Pepper

Instructions:

1. Preheat oven to 375°F.
2. Peel and dice sweet potato into bit-sized cubes and mix together with garlic, salt, and olive oil.
3. Line a baking sheet with parchment paper and layout sweet potato in an even layer.
4. Bake for 30 minutes.
5. Assemble the rest of the salad ingredients in a large serving bowl.
6. Allow sweet potato to cool and then add to salad and mix well.

Dressing Instructions:

1. Add all ingredients to a mason jar or anything that can be closed and shake to combine. (I like to use my emersion blender for this but it is not necessary).
2. Mix into salad right before serving to just coat everything, You may have a little extra left over to use on other salads during the week.