Baked Sweet Potatoes with a Lentil Salad

Lentils are also a great source of folate and magnesium, which are big contributors to heart health. Folate lowers your homocysteine levels, a serious risk factor for heart disease. Magnesium improves blood flow, oxygen and nutrients throughout the body.

    This combination does not exist.

    Puy Lentils 150.0 grams

    Puy Lentils

    Avocado 100.0 grams


    Red Chili 15.0 grams

    Red Chili

    Shallots 60.0 grams


    Sweet Potato 250.0 grams

    Sweet Potato

    Green Lime 20.0 grams

    Green Lime

    Flat Leaf Parsley 3.0 grams

    Flat Leaf Parsley

    Vegetable Stock By Let's Cook 100.0 ml

    Vegetable Stock By Let's Cook

    • Time : 50.0 mins
    • |
    • Calories: 1,007.0 kcal
    • |
    • Protein : 48.0 g
    • |
    • Fat : 18.0 g
    • |
    • Carb. : 173.0 g
    Preheat your Oven Bake Your Potao
    Preheat your oven to 200°C. Drizzle olive oil, sprinkle some salt and pepper over the sweet potato. Wrap it in an aluminum foil and then bake in the preheated oven for about 45 minutes or until is cooked.
    Boil Your Puy Lentils
    In sauce pan, boil your lentils in the cold vegetable stock provided. This should take 10 minutes. Let it cook until all the stock has been absorbed.
    Prepare your vegetables for the salad
    Prepare the vegetables as follows:

    Avocado: cut in half, scoop out the flesh and chop it
    Shallots: peel and roughly dice them
    Red Chili: dice the chili
    Green Lime: you can grate the zest into the salad and/or cut it in half and squeeze out the juice
    Flat leaf Parsley: chop it.
    Final Step
    Once the lentils have cooled down, combine all your salad ingredients in a bowl. The dressing is very simple; salt, pepper, extra virgin olive oil, lime zest, lime juice.

    Once the sweet potato is done, you are ready for dinner.