Because I work from home, I love to have some prepped salads on hand for lunch, so I can grab a healthy bowl and keep working. I made this yesterday and it was super filling and tasty! The added bonus was the sweet cherry tomatoes which came from a friend's garden.
LENTIL + SWEET POTATO SALAD
1 (15 oz) can lentils, drained & rinsed in a strainer
1 small sweet potato, baked for 1 hour at 375˚F (or until soft), then cooled & cubed
1/4 c diced red onion
1 c cherry tomatoes, halved
For the dressing: 1 t rice vinegar, 1 T olive oil, 1 t Braggs amino acid (or soy sauce), 1 t sesame oil. Add a grind of black pepper before serving.
Toss all ingredients in a bowl and enjoy immediately! It also keeps well for a day or 2 in the fridge. Use this as a base and add in what you have on hand! I made a second batch and added chopped radishes which was a tasty, crunchy addition. Other add-in ideas include feta, tofu, pumpkin seeds or fresh cilantro.