| 14 | 45 | 527 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 30 min | 2 |
| 1 medium potato | Sweet potato (diced) |
| 1 tbsp | Extra virgin olive oil |
| 29 gm | Red onion (2 tbsp., diced) |
| 1/4 cup | Parsley, fresh (chopped) |
| 1/2 cup | Green lentils, canned (drained well) |
| 1/4 cup | Goat cheese, semi-soft (omit for dairy free) |
| 1 pinch | Sea Salt (to taste) |
| 1 dash | Black pepper (to taste) |
| 1 medium shallot(s) | Shallots (dressing - sliced) |
| 2 tbsp | White wine vinegar (dressing) |
| 2 tbsp | Red wine vinegar (dressing) |
| 1/4 cup | Extra virgin olive oil (dressing) |
| 1 pinch | Sea Salt (dressing) |
| 1 dash | Black pepper (dressing) |
1. Preheat oven to 425oF (220oC). Place diced sweet potato in a bowl, drizzle with olive oil and stir to coat the pieces well.
2. Place sweet potato on a cookie sheet and bake for 20-30 minutes or until fork-tender.
3. In the meantime, combine white and red wine vinegars, sea salt and pepper in a small bowl. Slowly add in olive oil whisking until combined.
3. Once sweet potatoes have cooled, place in a bowl and add onion, parsley, lentils, shallots, goat cheese and toss with the dressing.
Lentils - a great source of plant-based protein and also a good source of fiber
| Meat Alternative | 0.3 |
| Milk Alternative | 0.4 |
| Vegetables | 2.3 |
