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Roasted Sweet Potato and Black Bean Salad

2 large sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch pieces

1 teaspoon sea salt, divided

1/2 teaspoon freshly ground black pepper, divided

1/4 cup fresh lime juice, plus wedges for garnish

1 tablespoon Bragg's apple cider vinegar

1 tablespoon finely chopped garlic

1 can (15 ounces) black beans, rinsed and drained

1 cup halved heirloom cherry tomatoes

1/2 cup thinly sliced orange or red bell pepper

1/2 cup thinly sliced scallions

1/3 cup chopped fresh mint

4 cups baby arugula

coconut oil cooking spray

 

Heat oven to 375°. On a baking sheet coated with coconut oil cooking spray, place potatoes in a layer; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake until tender, 15 minutes; let cool. In a bowl, whisk juice, vinegar, garlic, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add potatoes, beans, tomatoes, bell pepper, scallions and mint; toss; serve over arugula, and garnish with lime wedges.