
Chipotle sweet potato & lentil salad
405 cals, 17p, 56c, 8f (per meal)
4 dash (1g)
2 cup (60g)
6 tbsp (105g)
1 cup(s) (237mL)
1 tbsp (15mL)
1/3 cup (63g)
2 sweetpotato, 5" long (420g)
1
Preheat the oven to 425°F (220°C).
2
Toss the sweet potato wedges with oil and some salt and pepper. Arrange them on a baking sheet and bake for about 25 minutes, or until golden.
3
While the sweet potatoes are baking, combine lentils, water, and salt in a saucepan. Bring to a simmer over medium heat, cover, and cook for 20-30 minutes, or until the lentils are soft. Drain any excess water.
4
In a small bowl, mix Greek yogurt with chipotle seasoning.
5
To serve, plate a bed of mixed greens. Top with the roasted sweet potatoes and cooked lentils, and dollop with the chipotle yogurt sauce.