Sweet Potato, Aubergine, & Lentil Salad

This warm sweet potato, aubergine & lentil salad combines a perfect balance of earthy and sweet flavors. It contains a little over 50 grams of plant-based protein and works great as a meal prep!

⏱ Prep Time: 20 mins | Total Time: 50 mins | Servings: 3 | Difficulty: Easy

INGREDIENTS

• 400g green lentils

• 2 medium-sized sweet potatoes

• 1 aubergine

• 3 tbs. chopped parsley

• 3 tbs. chopped cilantro

• 2 tbs. roasted & roughly chopped pistachios

• 1 tsp. cumin powder

• 1/4th cup. high quality extra virgin olive oil

• 1/2 lemon, juiced.

• 1 tbs. maple syrup

• 1.5 tbs. creamy tahini warm water (for desired sauce consistency)

METHOD

1. Pre-heat the oven to 180° celsius

2. Peel & cube sweet potatoes and aubergine - add 1 tbsp. Olive oil & bake in the oven for 40-50 min.

3. Whilst the sweet potatoes and aubergine are baking, drain & rinse the lentils, set aside.

4. Grab a mixing bowl and add in the freshly chopped parsley, cilantro, toasted pistachios, cumin, lemon juice & olive oil. Mix until fully incorporated.

5. Add the green lentils to a stove top pan, add some salt and heat until warm.

6. Grab another bowl, and add the tahini, maple and some warm water until you reach a rich, creamy, runny dressing.

7. Now your sweet potatoes and aubergine should be done. Add them to the pan with the lentils and add the pistachio salsa to the pan and mix until fully incorporated. Add some fresh spinach on top & drizzle the maple-tahini dressing on top!

ADDITIONS & SUBSTITUTIONS

Garnish salad with mixed seeds - pumpkin & sunflower go really well!