Hello Healthy Meal Preppers!

Hey there, salad enthusiasts! Today, we’re diving into a wholesome and hearty Sweet Potato & Lentil Salad that’s as nourishing as it is delicious. Imagine tender roasted sweet potatoes, tossed with earthy lentils and sautéed onions, garlic, red bell pepper, and spinach. Each ingredient brings its own flavor and texture to the dish, creating a vibrant medley that’s both satisfying and nutritious. Roasting the sweet potatoes enhances their natural sweetness, while the lentils provide a hearty dose of protein and fiber, keeping you full and energized throughout the day.

What makes this salad truly special is its combination of flavors and the delightful contrast of textures—from the softness of the sweet potatoes to the crunch of the bell pepper and the freshness of the spinach. Drizzled with a tangy dressing made from balsamic vinegar, Dijon mustard, maple syrup, and olive oil, every bite is a burst of savory-sweet goodness. This recipe is not just a meal; it’s a celebration of wholesome ingredients that come together effortlessly to create a dish that’s perfect for any occasion. Whether you’re preparing it for a quick weekday lunch or serving it as a side at your next gathering, this Sweet Potato & Lentil Salad is sure to impress. Get ready to enjoy a salad that’s as vibrant and flavorful as it is nourishing and satisfying!

Sweet Potato & Lentil Salad Recipe:

Per serving: 366 Calories • 54g Carbs (8.6g Fiber) • 10.9g Fat • 15.1g Protein

5 minutes to prep, 30 minutes to cook

Ingredients

Scaled to 4 serving

• 2 sweetpotato, 5" long Sweet potato (260 g)

• 3 tbsp Olive oil (40 g)

• 1 dash Salt (0.4 g)

• 1 dash Pepper (0.1 g)

• 2 cup Vegetable Broth (480 g)

• 1 cup Lentils (192 g)

• 1 medium Onions (110 g)

• 2 cloves, minced Garlic (6 g)

• 1 medium Red bell pepper (119 g)

• 2 cup Spinach (60 g)

• 1 tbsp Maple syrups (20 g)

• 1 tbsp Balsamic vinegar (16 g)

• 1 tsp Dijon mustard (5 g)

Directions

Directions are based on the original recipe of 4 servings

1. Chop onion, garlic, spinach, and pepper. Set aside.

2. Preheat the oven to 400°F. Peel and chop sweet potatoes into a 1-inch dice. Mix with 1 tbsp of olive oil and season with salt and pepper. Roast for about 25-30 minutes, stirring halfway through.

3. Cook the lentils in a pot with 2 cups of broth over medium heat until tender.

4. In a skillet, cook onion and garlic with half of the remaining olive oil over low-medium heat for about 5 minutes. Add chopped pepper and spinach, cooking for another 5 minutes on low.

5. Combine the cooked lentils and sweet potatoes with the skillet mixture. Stir well.

6. Make the dressing by whisking together the remaining oil, mustard, vinegar, maple syrup, and salt & pepper to taste. Mix the dressing into the skillet mixture. Season with salt and pepper to taste.