Southwest Veggie-Packed Salad Bowl

Serves: 2

Ingredients

VEGETABLES:

1 small sweet potato, peeled and chopped in bite-size pieces

2 tbsp extra virgin olive oil, divided

¹⁄₂ cup green lentils

¹⁄₂ cup diced red onion

¹⁄₂ cup diced bell pepper, orange and yellow

¹⁄₂ cup canned kidney beans, drained and rinsed

1 ear corn on the cob, kernels cut off of cob

1 tsp salt

DRESSING:

¹⁄₄ cup extra virgin olive oil

¹⁄₄ cup lime juice

2 tbsp maple syrup

¹⁄₄ to ¹⁄₂ tsp hot sauce

¹⁄₂ tsp salt

TO ASSEMBLE:

2 cups mixed lettuce

¹⁄₂ cup grape tomatoes, sliced in half

Nutrition Key

Kcal	Fats	Carbs	Protein
1060	4.6g	34.7g	23g

*nutrition per serving

Directions

1. VEGETABLES:

   Preheat the oven to 400°F.

2. Place the sweet potato on a baking sheet and sprinkle with 1 tbsp oil and toss. Roast for about 25 minutes or until you can pierce the sweet potato easily with a fork.

3. While the sweet potato is roasting, rinse the lentils. Add 1 cup water and the lentils to a medium saucepan. Cover, bring to a boil, crack the lid, and turn down the heat to medium. Cook for about 20 minutes or until the lentils are tender.

4. Meanwhile, heat 1 tbsp oil in a skillet over medium-high heat. Add the onion and bell pepper and sauté for about 10 to 15 minutes or until the onion is translucent. Add the kidney beans and corn and heat through. Stir in the lentils, sweet potato, and salt, and set aside.

   DRESSING:

5. Mix all the ingredients for the dressing and set aside.

   ASSEMBLY:

6. Divide the lettuce between two salad bowls, pulling the lettuce up higher on half of the bowl. Divide the lentil mixture between each bowl, filling up half the bowl. Lay a row of sliced grape tomatoes between the lettuce and vegetable mixture. Serve with the dressing.