This vegan salad makes a wonderful addition to any meal. The roasted sweet potato compliments the slightly spicy arugula. Serve with a warm soup for a great weeknight meal.
2 large sweet potatoes, peeled and diced
Splash of EVOO
Salt and pepper
1 tablespoons paprika
1 tablespoons of your favorite seasoning blend (we used Trader Joes 21 seasoning salute)
5 ounces arugula
1 cup black olives, pitted and chopped
1 soft avocado, diced
1 tablespoon tamari
1 tablespoon fresh lemon juice
2 tablespoons apple cider vinegar
2 tablespoons EVOO
1/2 teaspoon red pepper flakes
Salt and pepper to taste
Preheat oven to 400 Fahrenheit.
Place sweet potatoes on a rimmed baking sheet and splash with EVOO.
In a small bowl, mix together salt, pepper, paprika, and seasoning blend. Sprinkle over sweet potatoes and stir to coat well.
Bake the sweet potatoes for 35-40 minutes. Pricking sweet potatoes with a fork to test softness. Remove from oven and set aside to cool.
Combine tamari, lemon juice, apple cider vinegar, EVOO, red pepper flakes, salt and pepper in small Mason jar with lid. Shake well.
Combine arugula with dressing and olives in a large bowl. Top with diced avocado and cooled sweet potatoes.