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Roasted Sweet Potato & Black Lentil Salad

blackbeansalad

Ingredients

  • 1 large sweet potato – peeled and cut into 1/2″ cubes
  • 2 tbsp. extra virgin olive oil – divided
  • kosher salt and fresh ground black pepper
  • a dash of smoked paprika
  • 2 cups black lentils – you can substitute brown lentils if you’d like
  • 2 scallions – white and green parts thinly sliced
  • 1 tbsp. honey or light agave nectar
  • juice of 1 medium lemon

Directions

  1. Preheat the oven to 350F. In a roasting pan or baking sheet, toss the cubed sweet potato together with 1 tbsp. of olive oil, a bit of salt and pepper and the dash of smoked paprika. Roast until tender and slightly caramelized (around 25 minutes) Once roasted, allow to cool to room temperature.
  2. While the sweet potatoes roast, cook your lentils. In a medium pot with a lid, combine the 2 cups of black lentils with 3 1/2 cups water. Bring to a boil for 2 to 3 minutes then reduce to a simmer, cover and cook until tender but NOT soft. (around 25 minutes)
  3. Drain into a fine mesh colander and allow to cool to room temperature.

Assembly

In a large mixing bowl, combine the lentils, sweet potatoes, chopped scallions, diced celery and celery leaves (if using). Once combined, drizzle over the remaining 1 tbsp. olive oil & honey and squeeze the lemon juice into the bowl.
Combine well to make sure everything get dressed. Taste and adjust seasoning with salt and pepper. This salad is great at room temperature but can be kept overnight and brought back to room temp to serve.

Audra Cisna

I started at IBC in July as a registered dietitian at the Champaign location and I’m excited to have the blog up and running! I’ve had many patients tell me how much they used to enjoy having the monthly newsletter with recipes, weight loss tips, and general nutrition information. This page is taking the place of the newsletter. I hope you find it useful in your weight loss journey. Please feel free to comment and respond to posts or ask me questions on here!

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