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

  Organic - 365 Everyday Value

  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 400F. Peel and chop sweet potatoes into a 1 inch dice. In a bowl mix with 1/3 of the oil and season with salt and pepper. Roast for about 25-30 minutes, stirring half way through.
3. Meanwhile, cook the lentils in a pot with 2 cups of broth over medium heat.
4. Add onion and garlic into a skillet with half of remaining olive oil to coat the pan. Cook over low-medium heat being careful not to burn, for about 5 minutes. Now add in the chopped pepper and spinach and cook for another 5 minutes on low. When the lentils and sweet potatoes are cooked add them into this skillet mixture and stir.
5. Make the dressing: combine remaining oil, mustard, vinegar, maple syrup, and salt & pepper to taste. Wisk together well.
6. Finally, mix your dressing and stir into the skillet mixture. Season with salt and pepper to taste. Enjoy!

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