Sweet potato & lentil salad
569 kcal per person
16g Protein
66g Carbs
27g Fat
14g Fiber
Ingredients
- ½ pound sweet potato (227 g)
- 1 carrot
- ½ red onion
- 1 ½ tablespoon olive oil (23 ml)
- 3 ½ ounce lentils, canned (98 g)
- 1 handful arugula (30 g)
- 1 ounce feta cheese, crumbled (28 g)
- 1 tablespoon balsamic vinegar (15 ml)
Preparing this recipe
- Preheat the oven to 390°F (200°C).
- Rinse the sweet potato and carrot under cold water. Cut the sweet potato into cubes of about 1 inch. Slice the carrot and cut the onion into wedges. Arrange the sweet potato, carrot and onion on the baking sheet.
- Drizzle half of the oil over the vegetables and toss together, so that everything is well coated. Season with pepper and salt. Place the baking sheet in the preheated oven for 20 minutes.
- Remove the baking sheet from the oven and let cool slightly.
- Meanwhile, rinse the lentils.
- Place the arugula in a bowl and top with the warm vegetables, lentils and feta. Drizzle the remaining oil and balsamic vinegar over the salad and toss everything together.
Requisites:
- Baking sheet with parchment paper
Tip van FitChef
1. This meal salad is delicious with spices such as cumin, turmeric or fresh cilantro.
2. Try replacing the feta with cottage cheese or a dollop of yogurt.
