Carb Smart Sweet Potato and Goat Cheese Salad
with Lentils and Pepitas
This hearty salad is delicious hot, cold or at room temperature! Rich goat cheese and wholesome lentils pack each bite with meatless protein.
Tags:
Veggie
•Quick
•New
•Carb Smart
•Low CO2
•Carb Smart
Allergens:
Milk
•Sulphites
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time25 minutes
Cooking Time8 minutes
DifficultyMedium
Ingredients
serving amount
1 unit(s)
Lentils, canned
(May contain Triticale, Wheat)
½ cup
Goat Cheese
(Contains Milk)
1 unit(s)
Sweet Potato
113 g
Arugula and Spinach Mix
1 unit(s)
Red Onion
28 g
Pepitas
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
Not included in your delivery
0.13 tsp
Salt*
3 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Calories620 kcal
Fat35 g
Saturated Fat7 g
Carbohydrate57 g
Sugar9 g
Dietary Fiber13 g
Protein22 g
Cholesterol25 mg
Sodium950 mg
Trans Fat0.3 g
Potassium1900 mg
Calcium200 mg
Iron8.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Large Bowl
•Whisk
•Medium Non-Stick Pan
Instructions
1
- Peel sweet potatoes if desired, then cut into 1/2-inch pieces.
- Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.
2
- Add sweet potatoes, onions, Zesty Garlic Blend and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet.
- Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 20-22 min.
3
- Meanwhile, drain and rinse lentils.
- Add vinegar and 2 tbsp (4 tbsp) oil to a large bowl. (TIP: We love using olive oil in this dressing!)
- Season with salt and pepper, then whisk to combine. (TIP: Add a pinch of sugar to dressing, if desired)
- Add lentils, then stir to combine.
4
- Meanwhile, heat a medium non-stick pan over medium heat.
- When hot, add pepitas to the dry pan.
- Toast, stirring often, until golden-brown, 3-5 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer toasted pepitas to a plate.
5
- Add arugula and spinach mix to the large bowl with lentils. Gently toss to combine.
6
- Divide salad between plates.
- Top with roasted veggies, then goat cheese and toasted pepitas.
