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Rainbow salad with roasted sweet potatoes and black lentils

Servings 4 -6

Ingredients

  • 1 cup black lentils, cooked with 3 cups of water
  • 2 medium-sized sweet potatoes, cubed
  • 100 grams baby spinach
  • 1/2 cucumber, cubed
  • 3 medium-sized carrots, sliced
  • 1 red bell pepper, cubed
  • handful of cherry tomatoes, cut in halves
  • 1 avocado, sliced
  • 2 tbsp pine nuts
  • Olive oil
  • Salt and black pepper

For the dressing

  • 2 tbsp olive oil
  • 1 tbsp coarse mustard
  • 1 tbsp almond butter
  • 1 tbsp apple cider vinegar
  • Juice of 1 lemon
  • 1 tsp maple syrup
  • Salt and black pepper

Instructions

  1. Preheat oven to 200°C/375°F. Mix sweet potatoes with some olive oil, pine nuts, salt and black pepper. Place onto a baking tray and roast on the middle rack for about 15 minutes.
  2. Place all the vegetables in a large salad bowl. Mix the dressing ingredients and pour over the salad. Serve and enjoy!