Chipotle sweet potato & lentil salad
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.
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