Power Bowl Salad

Serves 4

  • 500g (2) sweet potato, peeled
  • 1 tbs olive oil
  • 2 tbs slivered almonds
  • 2 tbs seed & pine nut mix
  • 1 red oak lettuce
  • 400g can brown lentils, well rinsed
  • ¼ cup parsley leaves, roughly chopped
  • ¼ cup mint leaves, chopped
  • 1 avocado, chopped

Lemon tahini dressing

  • 4 tbs extra virgin olive oil
  • 1 lemon, rind finely grated, juiced
  • 1 tbs tahini
  • 2 tsp honey
  • 1 tsp seeded mustard
  1. Preheat oven 220°C fan forced. Cut sweet potato into 3cm chunks, put into roasting pan. Drizzle with oil and season. Roast 20-30 minutes until golden and tender. Set aside to cool.
  2. Scatter the almonds and seed mix on a baking tray, put into the oven, under the sweet potato for 5 minutes until almonds light golden and toasted. Set aside to cool.
  3. Separate lettuce leaves, wash and pat dry. Arrange in a salad bowl. Combine the lentils and herbs and add to the bowl with the sweet potato and avocado. Scatter over the toasted almonds and seed mix.
  4. For the dressing; whisk all the ingredients together. Season. Spoon over the salad. Serve.