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9.09.2013
Rad Recipe: Warming Lentil & Sweet Potato Salad
Fall is almost here! And while I'm near devastation that hot sunny days will soon come to an end, I'm looking forward to warming myself up with some sweater-n-jeans lovin' and delectable fall foods, like my all time favorite tuber: sweet potato!
In this power house salad, the fiber-rich lentils help lower cholesterol, balance blood sugar, increase your energy, and even aid in elimination (*ahem* poop - my fave topic. But probably shouldn't talk about it in a recipe...).
Our darling sweet potatoes are vitamin packed and help balance blood sugar. How sweet of them. Spinach, rich in vitamins, minerals, and nutrients, protects against inflammation (boo), oxidative stress (double boo), and cancer (ugh).
Bonus! Cook once, eat twice! A dish like this is perfect for refrigerating to be used later in the week, or brought to work for lunch.
Ingredients
½ cup green lentils
1 large sweet potato
¼ cup raw or sprouted walnuts
¼ cup raw dates, chopped
1 tsp dijon mustard
1 tsp balsamic vinegar
1 tsp maple syrup
Dash of sea salt and ground pepper, to taste
Dash of cinnamon
2 cups baby spinach
Directions
1. Cook lentils in a pot until tender using a 4:1 water to lentils ratio. Bring to a boil, reduce to simmer and cook for about 30 minutes on low.
2. Meanwhile, dice sweet potato, spray with cooking spray and sprinkle with cinnamon, salt and pepper, and bake cubes at 400 degrees for about 30 minutes.
3. Fill a bowl with baby spinach, and toss in lentils and sweet potato when done; add in walnuts and dates as well.
4. Combine mustard, vinegar and maple in a jar and shake to combine. Pour over salad.
5. Enjoy!
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