Equipment
- oven, stove
Ingredients
- 1 large sweet potato, cubed
- 1 cup green lentils
- salt and pepper
- 2 semi-ripe avocados, cubed
- ¼ cup fresh parsley leaves, finely chopped
- 6 cups baby arugula
- 1 cup pomegranate arils
- ¼ cup pumpkin seeds
Vinaigrette Ingredients
- 2 limes, zested and juiced
- ¼ cup balsamic vinegar
- 2 tbsp coconut aminos
- 1 tbsp maple syrup
- ½ tsp cumin
- 2 tbsp roasted tahini
- salt and pepper
Method
- Preheat oven to 400 degrees. Spread the cubed sweet potato on a large metal baking sheet and drizzle with olive oil if desired. Transfer to the oven and bake for 20 minutes until tender. Season with salt and pepper.
- Meanwhile, add the lentils to a pot with 3 cups of salted water and bring to a boil. Reduce heat and simmer uncovered for 15-20 minutes until al dente. Drain and set aside.
- Add all the ingredients for the dressing to a jar and whisk to combine. Season to taste.
- Add the arugula, lentils, sweet potatoes and parsley to a large salad bowl. Drizzle with the dressing and toss to combine. Add the avocado, pomegranate arils and pumpkin seeds.
- Enjoy right away! To prepare in advance, add all the ingredients to a large salad bowl but wait to dress until right before serving.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.