SOUTHWEST VEGGIE-PACKED SALAD BOWL

SERVES 2 PORTIONS

FOR THE VEGETABLES

1 small sweet potato, peeled and chopped in bite-size pieces

2 tbsp extra virgin olive oil, divided

1⁄2 cup green lentils

1⁄2 cup diced red onion

1⁄2 cup diced bell pepper, orange and yellow

1⁄2 cup canned kidney beans, drained and rinsed

1 ear corn on the cob, kernels cut off of cob

1 tsp salt

FOR THE DRESSING

1⁄4 cup extra virgin olive oil

1⁄4 cup lime juice

2 tbsp maple syrup

1⁄4 to 1⁄2 tsp hot sauce

1⁄2 tsp salt

FOR THE ASSEMBLY

2 cups mixed lettuce

1⁄2 cup grape tomatoes, sliced in half

NUTRITIONAL VALUES

Calories: 1060kcal
Fat: 4.6g (1.9g S.Fat)
Carbs: 34.7g
Protein: 23g
Sugar: 30g
Sodium: 228mg

METHOD

VEGETABLES:
Preheat the oven to 400°F (200°C, or gas mark 6).

Toss the sweet potato with 1 tbsp oil on a baking sheet. Roast for about 25 minutes, or until the sweet potato can be easily pierced with a fork.

Rinse the lentils while the sweet potato roasts. In a medium saucepan, combine 1 cup water and the lentils. Cover, bring to a boil, then remove the lid and reduce the heat to medium. Cook for approximately 20 minutes, or until the lentils are tender.

Meanwhile, in a skillet over medium-high heat, heat 1 tbsp oil. Sauté the onion and bell pepper for 10 to 15 minutes, or until the onion is translucent. Heat through the kidney beans and corn. Set aside the lentils, sweet potato, and salt.

DRESSING:
Combine all of the dressing ingredients and set aside.

ASSEMBLY:
Divide the lettuce between two salad bowls, bringing it up higher on half of the bowl. Divide the lentil mixture evenly among the four bowls, filling half of each with it. Between the lettuce and vegetable mixture, place a row of sliced grape tomatoes. Serve with the dressing on the side.