Roasted Sweet Potato and Lentil Salad

SUPER tasty combo which can be served as a main course or a perfect accompaniment to any summery meal.

2 medium sweet potatoes
1 tablespoon olive oil + more for sautéing
salt and pepper, to taste
2 cups vegetable broth (check to make sure it’s gluten free)
1 cup uncooked green lentils
1 onion, chopped
2 cloves garlic, minced
1 orange pepper, chopped
1 cup spinach, chopped

Dressing:

2 tablespoons maple syrup
1 teaspoon dijon mustard
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 teaspoons lemon juice
salt and pepper, to taste

1. Begin by preheating oven to 400º. Peel and chop the sweet potatoes into a rough dice (1” pieces or so). In a bowl mix and coat with 1 tablespoon olive oil and a hearty handful of salt and pepper. Pour onto a foil-lined cookie sheet (easy clean-up!). Pop these bad boys in the oven to roast for 30 minutes, stirring halfway through.

2. In the mean time, cook the lentils in a pot with 2 cups of broth over medium heat for about 20 minutes, until the lentils are tender.

3. In a skillet, combine the chopped onion and minced garlic with a light drizzle of olive oil. Cook over low-medium heat for about 5 minutes, until the onions are browned and sizzling. Add the chopped orange pepper and sauté an additional 5 minutes. Remove from heat and set aside in a large bowl.

4. Prepare dressing by simply combining all the ingredients and mixing well.

5. Combine the lentils, roasted sweet potato, sautéed veggies, chopped spinach, and dressing. Stir to incorporate and serve warm or chilled.

2 main servings/4 side servings

The time needed to cook this recipe is 1/2 to one hour.