| 12 | 40 | 775 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 2 |
| 1 large potato | Sweet potato (diced) |
| 1 tbsp | Olive Oil, Extra Virgin |
| 2 large | Red onion (tbsp diced) |
| 1/4 cup | Parsley, fresh (chopped) |
| 1/2 cup | Brown lentils, raw (cooked and drained) |
| 1/2 cup | Goat cheese, semi-soft (handful, crumbled (optional)) |
| 1 dash | Salt and pepper (to taste) |
| 1 large shallot(s) | Shallots (sliced) |
| 2 tbsp | White wine vinegar |
| 2 tbsp | Red wine vinegar |
| 1/4 cup | Extra virgin olive oil |
| 1 dash | Salt and pepper (to taste) |
Pre-heat oven to 425. Place diced sweet potato in a bowl, drizzle with olive oil and stir to coat. Place sweet potato on a cookie sheet and bake for 20-30 minutes or until soft.
Mix the last 5 ingredients for the dressing.
Once sweet potatoes have cooled, place in a bowl with remaining ingredients and toss with the dressing. Leftover dressing can be used for the Roasted Beet, Broccoli and Avocado salad.
| Meat Alternative | 1.3 |
| Milk Alternative | 0.7 |
| Vegetables | 4.8 |
