Sweet Potato & Lentil Salad

Chop onion, garlic, spinach and pepper. Set aside.

Preheat the oven to 400F. Peel and chop sweet potatoes into a 1 inch dice. In a bowl mix with 1/3 of the oil and season with salt and pepper. Roast for about 25-30 minutes, stirring half way through.

Meanwhile, cook the lentils in a pot with 2 cups of broth over medium heat.

Add onion and garlic into a skillet with half of remaining olive oil to coat the pan. Cook over low-medium heat being careful not to burn, for about 5 minutes. Now add in the chopped pepper and spinach and cook for another 5 minutes on low. When the lentils and sweet potatoes are cooked add them into this skillet mixture and stir.

Make the dressing: combine remaining oil, mustard, vinegar, maple syrup, and salt & pepper to taste. Wisk together well.

Finally, mix your dressing and stir into the skillet mixture. Season with salt and pepper to taste. Enjoy!