Sweet Potatoes and Lentil Salad

2 Reviews
100% would make this recipe again

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Ingredients

??? olive oil ???
??? sweet potatoes ???
??? salt to taste [optional] ???
??? ground pepper to taste ???
??? dried oregano ???
??? soy sauce ???
??? balsamic vinegar ???
??? apple cider vinegar ???
??? Dijon mustard ???
??? lentils (canned), rinsed and drained ???
??? shallots, finely chopped ???
??? baby arugula ???

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

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Fibre, Folacin, Iron, Manganese, Potassium, Vitamin A, Vitamin K
Good source of  :
Copper, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B6, Vitamin E, Zinc
Source of  :
Calcium, Selenium, Vitamin B2, Vitamin C
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat
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

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