Ingredients
- 1 small sweet potato, peeled and chopped in bite-size pieces
- 2 tbsp extra virgin olive oil for vegetables (divided), plus an additional ¼ cup for dressing
- ½ cup green lentils
- ½ cup diced red onion
- ½ cup diced bell pepper, orange and yellow
- ½ cup canned kidney beans, drained and rinsed
- 1 ear corn on the cob, kernels cut off of cob
- 1½ tsp salt
- ¼ cup extra virgin olive oil
- ¼ cup lime juice
- 2 tbsp maple syrup
- ¼ to ½ tsp hot sauce
- 2 cups mixed lettuce
- ½ cup grape tomatoes, sliced in half
Directions
- Preheat the oven to 400°F.
- Place the sweet potato on a baking sheet and sprinkle with 1 tbsp oil and toss.
- Roast for about 25 minutes or until you can pierce the sweet potato easily with a fork.
- While the sweet potato is roasting, rinse the lentils.
- Add 1 cup water and the lentils to a medium saucepan.
- Cover, bring to a boil, crack lid, and turn down the heat to medium.
- Cook about 20 minutes or until the lentils are tender.
- Meanwhile, heat 1 tbsp oil in a skillet over medium-high heat.
- Add the onion and bell pepper and sauté for about 10 to 15 minutes or until the onion is translucent.
- Add the kidney beans and corn and heat through.
- Stir in the lentils, sweet potato, salt, and set aside.
- Mix ¼ cup extra virgin olive oil, lime juice, maple syrup, and hot sauce and set aside.
- To assemble, divide the lettuce between two salad bowls, pulling the lettuce up higher on half of the bowl.
- Divide the lentil mixture between each bowl, filling up half the bowl.
- Lay a row of sliced grape tomatoes between the lettuce and vegetable mixture.
- Serve with the dressing.
