Lentil sweet potato salad

Name: Lentil sweet potato salad
Yield: 4 servings
Cuisine: Plant-Based
Ingredients: 1 pc sweet potatoe (peeled and cubed); 1 tsp salt; 1 tsp garlic powder; 1 tsp smoked paprika powder; 1 tsp Avocado Oil Spray; 1 cup Brown Lentils (cooked); 2 cup Edamame (Shelled); 1 cup purple cabbage (shredded); 1 pc Spring Onion (chopped); 1 cup Tahini; 1 tbsp maple syrup; 1 tbsp Dijon mustard; 1 cup water; 1 tsp salt; 2 tbsp mint (chopped); 3 tbsp apple cider vinegar

This Lentil Sweet Potato Salad is brimming with plant-based proteins from brown lentils and edamame, making it an excellent choice for those seeking high-protein meals. Prepared ahead of time this makes the perfect choice for meal prep.

Serves

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Ingredients

Serves4

For the Salad

1 pc sweet potatoe(peeled and cubed)
1 tsp salt
1 tsp garlic powder
1 tsp smoked paprika powder
1 tsp Avocado Oil Spray
1 cup Brown Lentils(cooked)
2 cup Edamame(Shelled)
1 cup purple cabbage(shredded)
1 pc Spring Onion(chopped)

For the Maple Mustard Mint Dressing

1 cup Tahini
1 tbsp maple syrup
1 tbsp Dijon mustard
1 cup water
1 tsp salt
2 tbsp mint(chopped)
3 tbsp apple cider vinegar

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Instructions

Preheat the oven to 400F (200 celsius) and line a baking sheet with parchment paper.
Season the sweet potato with avocado oil, salt, garlic powder and smoked paprika powder.
Roast in the oven for 15-20 minutes until fork tender. Keep and close eye on it to prevent from burning. Cooking time depends on the size of your sweet potato cubes.
In a jar add all ingredients for the dressing and shake well until combined.
In a big bowl combine all ingredients including roasted sweet potato for the salad and pour over 1/2 of the dressing. Mix well.