Herb Roasted Sweet Potato and Lentil Salad
Ingredients
- 1 large sweet potato
- 2 1/2 cups lentils
- 4 cups baby spinach
- 1/2 cup red onion
- 2 cucumbers
- 1 1/2 cups cherry tomatoes
- juice of 1 lemon
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 3/4 cup water
- 1 tablespoon water
Preparation
Preheat fan-forced oven to 190°C and line a baking tray with baking paper.
In a large mixing bowl, combine the cubed sweet potato with 1 tablespoon of water, Italian seasoning, garlic powder, onion powder, and smoked paprika.
Add 3/4 cup of water to the baking tray and transfer the sweet potatoes to the tray, then place in the oven. Cook for 40 minutes or until cooked through.
While the potatoes are baking, in the same mixing bowl, combine the baby spinach, red onion, cucumbers, lentils, and juice of one lemon, and set aside.
When the sweet potatoes have 10 minutes left, add the remaining water and whole cherry tomatoes to the baking tray. Once cooked, combine everything in the salad bowl and serve.
Notes
This salad serves 2 and is oil-free, high in protein, and super healthy.
