I opened my eyes to a sweet potato salad when I was doing my first month-long clean eating challenge, was having a BBQ & didn’t want to make a potato salad that I couldn’t enjoy.
Turns out, I REALLY like this salad. I now make it on the regular throughout the summer. I like to make a batch and eat it throughout the week.
1 Tablespoon Olive Oil
Salt & Pepper to taste
4 Sweet Potatoes, peeled & cut into bite-size pieces
1/2 lb Arugula
Preheat oven to 425º
Toss your sweet potatoes with the olive oil & roast until the edges begin to brown. This should take about 20-40 minutes depending on the size of your potatoes.
While the potatoes are cooking make the Roasted Red Pepper Dressing