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:
- 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.
- Spread sweet potatoes on prepared sheet and bake for 30 minutes or until tender and browned in spots. Set aside.
- 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.