2 large sweet potatoes (about 1½ 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 raw 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 degrees. On a baking sheet coated with coconut oil cooking spray, place potatoes in a single layer. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Bake until tender, about 15 minutes; let cool. In a small bowl, whisk lime juice, vinegar, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. In a large bowl, combine potatoes, beans, tomatoes, bell pepper, scallions, and mint; toss with vinaigrette. Serve over arugula and garnish with lime wedges.
