Hey there! Just wanted to stop by with the sweet potato salad I made for dinner today. It’s from The Buddhist Chef and it’s so good, good for you, and is super easy to make! I think you’ll like it as much as we did.
Ingredients:
2- small sweet potatoes or one very large sweet potato
1 can -lentils, drained and rinsed in warm water
3 cups – arugula
2 – Tbsp. Olive oil
Dressing:
2 Tbsp. – olive oil
2 Tbsp. – soy sauce
1 Tbsp. – maple syrup
1 Tbsp. – apple cider vinegar
1 Tbsp. – whole grain mustard
Salt
Directions:
Preheat oven 400 degrees
Peel, wash and dice potatoes into bite sized pieces and toss with olive oil and sea salt to taste
Bake for 35-40 minutes until fork tender
Drain lentils and rinse in a strainer with warm water. Set aside. (We are not cooking these or warming them on the stove.)
Add 3 cups arugula to a bowl. Add the lentils.
Make your dressing. Set aside.
When potatoes are done, add them to the bowl
Add the dressing and toss. The arugula will wilt as you toss this
Note: we added a handful of dried cranberries to each serving and will be eating it this way for Christmas. Eat solo or add turkey or chicken as a side. This would also be good with pumpkin seeds in it is too. Enjoy!
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