By Juanita Franco
Preheat the oven to 425°F (220°C). Peel the sweet potatoes and cut them into 1/2-inch cubes.
Place the sweet potatoes in a bowl and toss with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
Spread the sweet potato cubes on a baking sheet in a single layer. Roast in the preheated oven for 25 minutes or until they are tender and lightly caramelized, turning halfway through.
While the sweet potatoes are roasting, thinly slice the red onion and set aside.
In a large bowl, add the drained tuna, drained cannellini beans, arugula, sliced red onion, and roasted sweet potatoes once done.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper to create the dressing.
Pour the dressing over the salad and gently toss to combine all the ingredients. Adjust seasoning to taste.
Serve the salad immediately or store it in the fridge for up to one day. Enjoy!
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This Salad Main Course Healthy recipe is ready in 35 minutes and features Tuna in water (drained), Cannellini beans (drained), Arugula and other delicious ingredients. Contains 360 calories total.
Preheat the oven to 425°F (220°C). Peel the sweet potatoes and cut them into 1/2-inch cubes.
Place the sweet potatoes in a bowl and toss with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
Spread the sweet potato cubes on a baking sheet in a single layer. Roast in the preheated oven for 25 minutes or until they are tender and lightly caramelized, turning halfway through.
While the sweet potatoes are roasting, thinly slice the red onion and set aside.
In a large bowl, add the drained tuna, drained cannellini beans, arugula, sliced red onion, and roasted sweet potatoes once done.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper to create the dressing.
Pour the dressing over the salad and gently toss to combine all the ingredients. Adjust seasoning to taste.
Serve the salad immediately or store it in the fridge for up to one day. Enjoy!
Calories per Serving: 360
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