Sweet Potato Lentil Salad

Difficulty:
1/5

‘The Urban Vegetarian’ Host Desiree Nielsen shows us low-carb options for any meal of the day. For this recipe, it’s time for a hearty sweet potato and lentil salad. Fresh herbs, roasted veggies, creamy goats’ cheese and zesty “salad dressing” make this dish the perfect dinner.

Serves 4-6

Ingredients:

1 red onion, chopped

2 carrots, peeled and cubed

2 sweet potatoes, peeled and cubed

2 cloves garlic, grated

2 tablespoons (30 ml) grape seed oil

Fresh ground pepper

1 tablespoon (15 ml) fresh thyme, chopped

1 cup (240 ml) cooked Puy lentils

1 cup (240 ml) arugula

2 tablespoons (30 ml) balsamic vinegar

1 tablespoon (15 ml) walnut oil

1 tablespoon (15 ml) maple syrup

¼ cup (60 ml) goat cheese, crumbled

 

Method:

Preheat oven to 400 F (205 C).

Add sweet potato, carrots, onion, and garlic into a bowl. Add grape seed oil and stir to coat. Grind fresh pepper over top. Toss to combine.

Pour veg onto a cookie sheet with a lip. Add thyme.

Roast in the oven 20-30 min until tender.

Once cooled, add to a bowl with cooked lentils.

Add arugula.

Mix together balsamic vinegar, maple syrup, and walnut oil. Pour into bowl. Toss to coat.

Top with goats’ cheese and extra thyme.
Enjoy!