|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