
‘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!