Lentil Sweet Potato Salad
Author -Yields: 6 servings
Ingredients
- 2 medium sweet potatoes, peeled and cubed (4 cups)
- 1 1/2 cups cooked lentils (brown, black, pardina, or green lentils are all fine)
- 1 small clove garlic crushed
- 2 tablespoons tahini
- 2 tablespoons Dijon mustard
- 1 tablespoon low sodium tamari
- 1 1/2 tablespoons lime juice
- 2 teaspoons maple syrup
- Dash red pepper flakes
- 1/2 cup lightly packed, chopped parsley (substitute green onion tops, dill, or another herb)
Instructions
- Bring a large pot of water to a boil. Place a steamer attachment over a large pot of boiling water. Steam the potatoes for 15-20 minutes, or until they're very tender. Set them aside.
- Transfer the cooked sweet potatoes and lentils to a large mixing bowl.
- Whisk together the garlic, tahini, mustard, tamari, lime juice, maple syrup, and red pepper, along with 1 tablespoon water. Pour this mixture over the sweet potato and lentils. Add the parsley, green onion, or other fresh herbs. Fold everything together. Check for seasoning and add extra lime juice, mustard, or tamari to taste. Serve.
Notes
Leftovers will keep in an airtight container in the fridge for up to 4 days.