Sweet Potato & Lentil Salad

Ingredients

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Lentils

  Raw

  1 cup or 192g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Spinach

  Raw

  2 cup or 60g

• Maple syrups

  1 tbsp or 20g

• Balsamic vinegar

  1 tbsp or 16g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

Directions

1. Chop onion, garlic, spinach, and pepper. Set aside.
2. Preheat the oven to 400°F. Peel and chop sweet potatoes into a 1-inch dice. Mix with 1 tbsp of olive oil and season with salt and pepper. Roast for about 25-30 minutes, stirring halfway through.
3. Cook the lentils in a pot with 2 cups of broth over medium heat until tender.
4. In a skillet, cook onion and garlic with half of the remaining olive oil over low-medium heat for about 5 minutes. Add chopped pepper and spinach, cooking for another 5 minutes on low.
5. Combine the cooked lentils and sweet potatoes with the skillet mixture. Stir well.
6. Make the dressing by whisking together the remaining oil, mustard, vinegar, maple syrup, and salt & pepper to taste. Mix the dressing into the skillet mixture. Season with salt and pepper to taste.

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