Vegan Warm Lentil, Sweet Potato, and Arugula Salad

Vegan Warm Lentil, Sweet Potato, and Arugula Salad

Sweet potatoes lend a little sweetness to this seasonal salad, while green lentils add satiating protein. 

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Serves: 2

This nourishing, simple, and flavorful salad recipe from The Buddhist Chef’s Vegan Comfort Cooking cookbook features a mix of tangy, salty, and sweet flavors. 

What you need:

2 medium sweet potatoes, peeled and diced
4 tablespoons olive oil, divided
½ teaspoon salt
¼ teaspoon black pepper 
2 tablespoons soy sauce
1 tablespoon maple syrup 
1 tablespoon apple cider vinegar
1 tablespoon whole-grain mustard
3 cups arugula
1 (14-ounce) can green lentils, rinsed and drained

What you do:

  1. Preheat oven to 375 degrees. Lightly grease a baking sheet. Into a medium bowl, add sweet potatoes and drizzle with 2 tablespoons of olive oil, salt, and pepper.
  2. Spread sweet potatoes on prepared sheet and bake 30 minutes or until tender and browned in spots. Set aside.
  3. In a large bowl, whisk remaining olive oil, soy sauce, maple syrup, apple cider vinegar, and whole-grain mustard. Add arugula, lentils, and roasted sweet potatoes. Toss to combine, and serve.
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