YOUR SOLIN GENERATED RECIPE
Crunchy Lentil and Quinoa Salad with Roasted Sweet Potato
Oven-roasted lentils and edamame tossed with fluffy quinoa and tender sweet potato, finished with a savory nutritional yeast dressing and a zesty lemon squeeze.
INGREDIENTS
100g Cooked Lentils
30g Cooked Quinoa
50g Shelled Edamame
17g Nutritional Yeast
30g Roasted Sweet Potato
1 cup Fresh Spinach
1 tbsp Lemon Juice
PREPARATION
Preheat oven to 400°F.
Pat the cooked lentils and edamame dry with a paper towel to ensure maximum crispness.
Toss the lentils, edamame, and cubed sweet potato with a pinch of garlic powder and smoked paprika.
Spread the mixture in a single layer on a baking sheet lined with parchment paper.
Roast for 15-18 minutes until the lentils are crunchy and the sweet potato is tender.
While roasting, place the cooked quinoa and fresh spinach in a large mixing bowl.
In a small jar, whisk together the nutritional yeast and lemon juice with one tablespoon of water until smooth.
Add the roasted lentil mixture to the bowl and drizzle with the zesty dressing.
Toss everything together until the spinach is slightly wilted and the flavors are well combined.