Sweet Potatoes and Lentil Salad

2 Reviews
100% would make this recipe again

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Preparation : 10 min Cooking : 30 min
260 calories/serving

Ingredients

1/4 cup olive oil 65 mL
2 sweet potatoes 360 g
1 pinch salt to taste [optional] 0.1 g
ground pepper to taste
1/2 tbsp dried oregano 1 g
1 tbsp soy sauce 15 mL
1 tsp balsamic vinegar 5 mL
4 tsp apple cider vinegar 20 mL
1 tsp Dijon mustard 5 g
1 2/3 cup lentils (canned), rinsed and drained 420 mL
1 shallots, finely chopped 40 g
4 cups baby arugula 80 g

Method

  1. Preheat the oven to 190ºC/375ºF.
  2. Peel and coarsely dice the sweet potatoes (about 2 cm). Place the potatoes on a baking sheet. Add one or tow spoonfuls of oil, oregano, salt and pepper.
  3. Bake the potatoes, turning them once, until they are soft, about 30 min.
  4. Meanwhile, in a bowl, combine the remaining oil, soy sauce, vinegars and mustard. Add the lentils, arugula, chopped shallot and roasted potatoes.
  5. Adjust the seasoning, then serve.

Nutrition Facts Table

per 1 serving (200 g)

Amount

% Daily Value

Calories

260

Fat

11 g

17 %

Saturated 1.5 g
+ Trans 0 g

8 %

Cholesterol

0 mg

Sodium

180 mg

8 %

Carbohydrate

33 g

11 %

Fibre

6 g

25 %

Sugars

8 g

Net Carbs

27 g

Protein

10 g

Vitamin A

135 %

Vitamin C

29 %

Calcium

7 %

Iron

28 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables ½
Meat and Alternatives 1
Fats 2
More info
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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Beans/Legumes | First courses/Appetizers | Salads | High Iron

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