Southwest Veggie-Packed Salad Bowl Recipe
🔪Prep Time: 20 minutes
👩🍳Cook Time: 25 minutes
1 small sweet potato, peeled and chopped in bite-size pieces
2 tablespoon extra virgin olive oil, divided
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
1 teaspoon salt
¼ cup extra virgin olive oil
¼ cup lime juice
2 tablespoons maple syrup
¼ to ½ teaspoon hot sauce
½ teaspoon salt
2 cups mixed lettuce
½ cup grape tomatoes, sliced in half
2Preheat the oven to 400°F.
3Place the sweet potato on a baking sheet and sprinkle with 1 tablespoon oil and toss. Roast for about 25 minutes or until you can pierce the sweet potato easily with a fork.
4While 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.
5Meanwhile, heat 1 tablespoon 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.
7Mix all the ingredients for the dressing and set aside.
9Divide 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.
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