Name: Sardine and Lentil Salad with Roasted Sweet Potato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 can Sardines in water; 0.25 cup Black beluga lentils; 0.5 whole Sweet potato; 0.5 cup Beetroot; 0.25 oz Goat cheese; 1 cup Arugula; 0.25 tsp Extra virgin olive oil; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Sardine and Lentil Salad with Roasted Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sardine and Lentil Salad with Roasted Sweet Potato

Roasted sweet potato and earthy black lentils tossed with sardines and tangy goat cheese for a vibrant, nutrient-dense salad.

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NUTRITION

Protein

40.0g

Fat

10.9g

Carbs

53.7g

SERVINGS

1 serving

INGREDIENTS

1 can Sardines in water

0.25 cup Black beluga lentils

0.5 whole Sweet potato

0.5 cup Beetroot

0.25 oz Goat cheese

1 cup Arugula

0.25 tsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss cubed sweet potato with a small amount of the olive oil and roast for 20 minutes until tender and caramelized.
3
Combine cooked black beluga lentils, roasted sweet potato, and sliced beetroot in a large bowl.
4
Whisk lemon juice, remaining olive oil, sea salt, and black pepper in a small jar to emulsify.
5
Gently fold sardines and fresh arugula into the bowl, keeping the fish pieces intact.
6
Drizzle with the lemon vinaigrette and sprinkle with crumbled goat cheese before serving.