Comforting Roasted Sweet Potato and Lentil Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Comforting Roasted Sweet Potato and Lentil Salad

with Feta

This hearty salad is delicious hot, cold or at room temperature!

Allergènes:
Lait
Sulfites
Oeuf

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation20 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion

1 pièce(s)

Patate douce

1 pièce(s)

Lentilles, en conserve

(Peut contenir Triticale, Blé)

1 pièce(s)

Oignon rouge

½ tasse(s)

Feta, émietté

(Contient Lait)

1 cc

Sel d'ail

(Peut contenir Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix)

2 cs

Glaçage balsamique

(Contient Sulfites)

28 g

Graines de citrouille

2 pièce(s)

Œuf cuit dur

(Contient Oeuf)

56 g

Mélange roquette et épinards

Pas inclus dans votre livraison

0.13 cc

Poivre*

2 cs

Huile*

sideBannerName

Informations nutritionnelles

Énergie (kcal)630 kcal
Graisses33 g
dont saturés7 g
Glucides61 g
dont sucres13 g
Fibres12 g
Protéines28 g
Cholestérol230 mg
Sel1430 mg
Gras Trans0.1 g
Potassium1750 mg
Calcium250 mg
Fer8.5 mg

Ustensiles

Plaque de cuisson
Passoire
Grand bol
Cuillères à mesurer
Poêle antiadhésive moyenne

Instructions

1
  • Peel, then cut onion into 1/2-inch pieces.
  • Cut sweet potatoes into 1/2-inch pieces.
  • Add sweet potatoes, onions, half the garlic salt and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with pepper, then toss to coat.
  • Broil in the middle of the oven, stirring halfway through, until tender and golden-brown, 10-12 min.
2
  • Meanwhile, drain and rinse lentils.
  • Add balsamic glaze, remaining garlic salt and 1 tbsp (2 tbsp) oil to a large bowl. Season with pepper, then whisk to combine.
  • Add lentils, then stir to combine.
3
  • Meanwhile, heat a medium non-stick pan over medium heat. When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
  • Transfer to a plate.


4
  • Pat eggs dry with paper towel, then halve. Season eggs with salt and pepper.
  • Add spinach and arugula, sweet potatoes, onions and half the pepitas to the large bowl with lentils, then gently toss to combine
  • Divide salad between plates.
  • Divide eggs between plates.
  • Sprinkle feta and remaining pepitas over top.