Lentil and sweet potato salad
Serves
6
Amp up the fibre at lunch with this healthy lentil and roasted sweet potato salad with an aromatic dressing packed with cumin, coriander and curry powder!
Advertisement
Ingredients
1
large sweet potato, peeled nad diced
2 tsp (10 mL)
canola oil
1/4 tsp
iodized salt
1/4 tsp
pepper
1 can (540mL)
lentils, drained and rinsed
1 cup (250mL)
cooked edamame
1/2 cup
chopped red onion
1/3 cup
dried cranberries
1/4 cup
chopped fresh coriander
Dressing
1/4 cup (50 mL)
canola oil
2 tbsp (30 mL)
red wine vinegar
1 tbsp (15 mL)
maple syrup
1/2 tsp (2 mL)
cumin
1/2 tsp (2 mL)
coriander
1/2 tsp (2 mL)
curry powder
1/4 tsp
iodized salt
1/4 tsp
pepper
Instructions
- Place diced sweet potato in bowl and toss with 2 tsp (10 mL) canola oil and ¼ tsp (1 mL) each salt and pepper.
- Spread evenly on non-stick baking pan and roast at 400° (200°C) for 20 to 25 minutes, stirring occasionally, until browned and tender. Cool slightly.
- In large bowl, combine lentils, roasted sweet potato, edamame, red onion and cranberries.
- In small bowl, combine dressing ingredients and add to salad mixture; toss to coat.
- Add chopped coriander and toss.
- Chill at least 1 hour to blend flavours and serve.