Roasted Purple Sweet Potato Salad

Arugula Salad with Roasted Purple Sweet Potatoes


Makes 2 servings

vegan, gluten-free, nut-free


  • 1 purple sweet potato, cut into rings
  • 3 tbsp olive oil, divided into 2 tbsp and 1 tbsp
  • 3 cups of arugula, washed and dried
  • juice of one lemon
  • ½ avocado, sliced
  • ¼ cup daikon, cut into matchsticks
  • 1 tbsp sliced castelvatrano olives
  • ½ cup Crispy Curry-Spiced Lentils & Pumpkin Seeds
  • salt & pepper to taste
  • ¼ cup tahini
  • 1 tbsp apple cider vinegar
  • 1 tbsp coconut aminos 
  • 1 tsp tamari
  • Salt & pepper to taste
  • Water to thin


  1. Preheat oven to 375 degrees. Toss sweet potato rings with 2 tbsp olive oil, salt, and pepper. Roast for 30 minutes, flipping the pieces halfway through.
  2. In a small bowl, make the dressing by mixing all ingredients except water into a thick paste. Add water sparingly until it has thinned to your desired consistency.
  3. Add the arugula to a large mixing bowl. Add 1 tbsp olive oil, lemon juice, and salt and pepper. Toss until evenly coated.
  4. Assemble the salad. Add all ingredients to arugula and finish with the tahini dressing.

Recipe and photo by Dana Plucinski