SWEET POTATO, KALE + LENTIL SALAD
Power Up your lunch with this Sweet Potato, Kale and Lentil Salad. This recipe serves 1 (with dressing left over), but I very much recommend making on bulk. Double or triple the recipe for lunches that will last. With just 6 main ingredients, this is a simple salad that does not disappoint on taste. It can also be enjoyed hot or cold.
Lentils are made up of more than 25 per cent protein, and therefore this a great lunch option for vegans. The sweet potato provides a good source of carbohydrates to maintain your energy levels throughout the afternoon, whilst the pumpkin seeds are a healthy fat source. Making this a delicious, nutritious and balanced lunch to-go option!
Servings: 1 (but can easily be prepared on bulk - so just adjust quantities accordingly)
Time to create: 30 minutes
Ingredients
Salad:
1 large sweet potato
125g cooked lentils (I used French Puy and Green lentils) - this could be lentils from a tin (as they are already cooked)
1 large handful of fresh Kale
2-3 sun-dried tomatoes (diced)
1/2 tbsp capers
1/2 tbsp pumpkin seeds
Dressing (serves approx 4):
2 tbsp olive oil
1/2 tbsp fresh garlic (crushed)
1 tbsp sesame oil
2 tbsp maple syrup
1 tsp mustard
Juice of 1 lemon
Method
Pre-heat the oven to 180 degrees celsius. Cut into approx 2cm chunks and place on a baking tray. Drizzle with olive oil and season with salt and pepper. Toss so the sweet potato so it is evenly coated in the oil. Roast in the oven for approximately 20-25 minutes, until the potato is soft and slightly charred on the edges.
Meanwhile, make the dressing. Combine all the dressing ingredients into a bowl and whisk together. Alternatively you could add the ingredients into a mason jar and give it a good shake!
Remove the kale leaves from the stalk and tear into smaller pieces. Place in a bowl and add the cooked lentils, sun-dried tomatoes, and capers.
Place a non-stick pan over a medium heat, and lightly toast the pumpkin seeds. Take off the heat as soon as they start to pop - do not allow them to burn.
Once the sweet potato has finished roasting, allow to cool slightly before adding to the rest of the salad. Add approximately 1 tbsp of the dressing and stir until the salad ingredients is evenly coated. Keep the remaining dressing in an airtight jar and pop in the fridge.
Pop into an airtight container and top with the toasted pumpkin seeds.
Top tip: Massage the dressing into the kale to maximise on taste and to improve it’s digestibility.
