Salads · 30 min
Roasted Sweet Potato & Black Bean Salad with Arugula & Bell Pepper
- 30 min
- 2–6 servings
- 522 kcal / serving
A Bright, hearty salad featuring roasted sweet potatoes, black beans, and peppery arugula with a tangy honey-Dijon dressing, ideal for a quick weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby arugula
- 1 (15 oz) canblack beans
- 1 clovegarlic
- ½lime
- 1red bell pepper
- ½ lbsweet potato
- red bell peppers
- limes
- sweet potatoes
From the pantry: black pepper, cumin, ground, Dijon mustard, extra virgin olive oil, honey, red wine vinegar, salt
Cookware
baking sheet pan · can opener · chef's knife · colander · cutting board · garlic press (optional) · measuring spoons · mixing bowls · salad spinner (optional) · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: sweet potatoes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
- 1 clovegarlic
- ½lime
- 1red bell pepper
- ½ lbsweet potato
- red bell peppers
- limes
- sweet potatoes
Pantry & dry goods
- 1 (15 oz) canblack beans
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| black beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| garlic | 1 clove | 2 cloves | 3 cloves |
| lime | ½ | 1 | |
| red bell pepper | 1 | 2 | 3 |
| sweet potato | ½ lb | 1 lb | 1 ½ lb |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F.
- Cut the sweet potatoes into medium chunks and spread them on a baking sheet. Drizzle with olive oil and season with salt and pepper, then toss to coat.
- Roast the potatoes until they’re tender and lightly browned, about 15–20 minutes.
- Rinse and drain the black beans, then pat them dry with paper towels.
- In a small bowl, whisk together minced garlic, lime juice, olive oil, red wine vinegar, Dijon mustard, honey, cumin, salt, and pepper for the dressing.
- Rinse and dry the arugula, then set aside.
- Seed and dice the red bell pepper into medium pieces for the salad.
- To serve, place a bed of arugula on each plate, top with roasted potatoes, beans, and diced pepper, then drizzle with the dressing.
Two tips
- Prep the potatoes up to the roasting step earlier in the day and refrigerate until ready to bake.
- If you want a brighter finish, squeeze a little extra lime over the salad just before serving.
Nutrition per serving
- Calories
- 522 kcal
- Protein
- 14 g
- Carbs
- 65 g
- Fat
- 24 g
- Fiber
- 19 g
- Sodium
- 573 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.