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. Heat the oven to 400°F. Peel the sweet potatoes and cut into 1-inch cubes; chop the onion and red pepper, mince the garlic, and roughly chop the spinach. Rinse and pick over the lentils.
2. On a sheet pan, toss sweet potatoes with 1 tablespoon olive oil, a pinch of salt, and pepper. Roast until tender and caramelized, 25–30 minutes, stirring once halfway.
3. Meanwhile, combine lentils with 3 cups low-sodium vegetable broth in a saucepan. Bring to a boil, then simmer gently until tender but not mushy, 20–25 minutes; add a splash of water if needed and drain any excess liquid.
4. In a large skillet, warm 1 tablespoon olive oil over medium heat. Sauté onion and garlic until translucent, 3–5 minutes; add red pepper and cook 3 minutes more, then stir in spinach until just wilted, 1–2 minutes.
5. Whisk the remaining 1 tablespoon olive oil with balsamic vinegar, Dijon mustard, maple syrup, and a pinch of salt and pepper to make the dressing.
6. In a large bowl, combine roasted sweet potatoes, drained lentils, and the sautéed vegetables. Toss with the dressing and adjust salt and pepper to taste.