LENTIL SWEET POTATO SALAD WITH LEMON VINAIGRETTE

Ingredients:

  • 2 sweet potatoes, peeled & cubed

  • 2 TBSP olive oil

  • sea salt

  • 2 cups steamed lentils (recommend Trader Joe’s)

  • 1 bag arugula

  • 6 hard boiled eggs

  • 1/2 cup pumpkin seeds

    LEMON VINAIGRETTE

  • 2 lemons, juiced (approx 1/4 cup)

  • 1/3 cup olive oil

  • 2 garlic cloves crushed or grated

  • 2 TBSP honey or maple syrup

  • 2 tsp dijon mustard

  • 1/4 tsp sea salt

Preheat oven to 425. Toss peeled cubed sweet potatoes with with olive oil and sea salt then place on parchment lined baking sheet. Roast for 20-25 minutes, until soft.

While sweet potatoes are cooking, add all dressing ingredients to a small bowl and whisk until fully combined.

Combine lentils, arugula and cooked sweet potatoes in a large mixing bowl. Top with sliced hard boiled eggs and pumpkin seeds. Drizzle with lemon vinaigrette - enjoy!

NOTE: This recipe makes about 4 servings and can be refrigerated for up to 5 days so a great option for make ahead lunches!