Sweet Potato and Lentil Salad
Ingredients
The salad
-
2
medium
sweet potatoes
-
1
tbsp
extra virgin olive oil
-
to taste
salt
-
to taste
pepper
-
2
cups
vegetable broth
-
1
cup
uncooked green lentils
-
1
onion, chopped
-
2
cloves
garlic, minced
-
1
orange
pepper, chopped
-
couple handfuls
spinach, chopped
The dressing
-
1
tbsp
maple syrup
-
1
tsp
Dijon mustard
-
1
tbsp
extra virgin olive oil
-
1
tbsp
balsamic vinegar
-
to taste
salt
-
to taste
pepper
Instructions
- Preheat the oven to 400°F and prepare the sweet potatoes by peeling and chopping them into 1-inch dice. Toss with olive oil, salt, and pepper, then roast for 25-30 minutes, stirring halfway through.
- In a separate pot, cook the lentils in vegetable broth over medium heat.
- Chop the onion and mince the garlic, then sauté in a skillet with olive oil for about 5 minutes, being careful not to burn.
- Add the chopped pepper and spinach to the skillet and cook for another 5 minutes on low heat.
- Once the lentils and sweet potatoes are cooked, combine them in the skillet with the sautéed vegetables.
- Mix the dressing ingredients together and stir into the skillet mixture, adjusting seasoning with salt and pepper as needed.
Nutrition Facts (estimated)
Servings
2 main servings or 4 side servings
Calories
250
Total fat
7g
Total carbohydrates
40g
Total protein
12g
Sodium
300mg
Cholesterol
0mg
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