Sweet Potato Lentil Salad
Ingredients
Metric
500 g sweet potatoes, peeled and cubed
150 g mixed greens
2 medium cucumbers, sliced
ground black pepper for taste
Lentils:
240 g ~ 1 can cooked lentils
30 g tomato paste
20 ml agave or maple syrup
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
Yogurt Mayo:
200 g plain yogurt | soy, oat or cashew
1 tsp vinegar, any
¼ tsp salt
US
1 lb sweet potatoes, peeled and cubed
5 oz mixed greens
2 medium cucumbers, sliced
ground black pepper for taste
Lentils:
8 oz ~ 1 can cooked lentils
2 tbsp tomato paste
4 tsp agave or maple syrup
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
Yogurt Mayo:
7 oz plain yogurt | soy, oat or cashew
1 tsp vinegar, any
¼ tsp salt
MAKES2 portions
PREP TIME10 minutes
COOKING TIME30 minutes
TOTAL TIME40 minutes
Steps
1Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper. Spread the cubed sweet potatoes evenly on the sheet.
2Bake for 25–30 minutes, or until tender and slightly golden.
3In the meantime, add lentils, tomato paste, syrup, garlic powder, onion powder, and salt to a small saucepan.
4Cook over medium heat for 5 minutes, stirring occasionally. Set aside.
5Make the Yogurt Mayo. Add yogurt, vinegar, and salt to a small mixing bowl.
6Whisk to combine. Set aside.
7Add mixed greens to a serving bowl.
8Layer with sliced cucumbers and roasted sweet potatoes.
9Add cooked lentils.
10Top with yogurt mayo.
11Sprinkle with ground black pepper to taste.
Nutritional Info
Makes 2 portions
450 Calories per portion
20g protein
75g carbohydrates
15g fiber
8g fat
450 Calories per portion
20g protein
75g carbohydrates
15g fiber
8g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, A, C, E, K
High in Omega-3 & Omega-6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
High in Omega-3 & Omega-6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
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