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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 522 calories
  • 40 min
  • 4 servings

Ingredients

  • 1 (5 oz) pkg baby arugula
  • 2 (15 oz) cans black beans
  • 2 cloves garlic
  • 1 lime
  • 2 red bell peppers
  • 1 lb sweet potato
  • black pepper
  • cumin, ground
  • Dijon mustard
  • extra virgin olive oil
  • honey
  • red wine vinegar
  • salt

Instructions

  1. Preheat oven to 450°F.
  2. Wash, peel, and medium dice potatoes. Transfer to a baking sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat.
    • 1 lb sweet potatoes
    • 2 tsp extra virgin olive oil
    • ¼ tsp salt
    • ¼ tsp black pepper
  3. Place in the oven and roast until tender, 15-20 minutes.
  4. Drain and rinse beans. Place on paper towels and pat dry.
    • 2 (15 oz) cans black beans
  5. Peel and mince garlic. In a small bowl, prepare dressing by whisking together garlic, lime juice, olive oil, vinegar, Dijon, honey, cumin, salt, and pepper.
    • 2 cloves garlic
    • juice of 1 lime
    • 6 tbsp extra virgin olive oil
    • 2 tbsp red wine vinegar
    • 1 tsp Dijon mustard
    • 1 tsp honey
    • ½ tsp cumin
    • ¼ tsp salt
    • ¼ tsp black pepper
  6. Wash and dry arugula.
    • 1 (5 oz) pkg baby arugula
  7. Wash, seed, and medium dice bell peppers.
    • 2 red bell peppers
  8. To serve, arrange a bed of arugula on a plate, top with potatoes, beans, and bell pepper. Drizzle with dressing and enjoy!

Nutrition per Serving

Calories
522
Fat
24g
Net Carbs
46g
Protein
14g

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