• Katherine Arthurs

Chipotle Lime Sweet Potato + Black Bean Salad with Arugula

Recently, I've been really drawn to upping my vegetarian meal game. And salads are always a good way to add more vegetables + leafy greens to your diet.

I love the different layers in this salad - oh, + the colors are great too! Sweet potato bites with creamy black beans all topped with a great dairy free chipotle + smoked paprika dressing. I love using peppery arugula - it holds it natural flavor + pairs nicely with the fresh tomatoes, cilantro + CHIPS! Always nice to have a crunch in any salad.

I used Primal Kitchen Chipotle Lime Mayo in this recipe - it's a great addition to your sandwich routine + mixing it up in a salad dressing. I love that they don't use soy or canola oil in their recipes - PLUS it's Paleo friendly + sugar free!

Make extra sweet potatoes + black beans to serve this ALL week!

Chipotle Lime Sweet Potato + Black Bean Salad with Arugula

2 heaping tablespoons Chipotle Lime Mayo

3/4 cup full fat coconut milk

1 teaspoon smoked paprika

zest from 1/2 lime

pinch of salt + pepper

1/2 black beans, strained

1 small bunch cilantro, chopped

1 heaping tablespoon red onion, small diced

3 cups arugula

1 medium sweet potato (or 3 mini), roasted + cooled

1/2 cup cherry tomatoes, cut in half

1 tablespoon Cotjia cheese, crumbled

tortilla chips + jalapenos for garnish (and snacking)

To make the dressing, combine the mayo, coconut milk, paprika, lime zest, 1 tablespoon cilantro and a pinch of each salt + pepper in a food processor bowl or blender. Process until smooth + everything in combined. Put in a glass container with a lid. Refrigerate for at least 25 minutes, before serving.

In a small bowl, combine the black beans, cilantro + red onions together.

To assemble the salad, place the arugula on a platter, shallow bowl or plate. Slice the sweet potatoes in half + place on top of the arugula. Add the cherry tomatoes + spoon the black beans throughout.

Dress with some of the dressing, sprinkle some cotjia cheese + serve with chips + jalapenos. And, always more dressing to add.


This recipe was made #dairyfree, #glutenfree and #paleofriendly