This nourishing, easy, and flavorful salad recipe from The Buddhist Chef’s Vegan Consolation Cooking cookbook options a mixture of tangy, salty, and candy flavors.
What you want:
2 medium candy potatoes, peeled and diced
4 tablespoons olive oil, divided
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons soy sauce
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1 tablespoon whole-grain mustard
3 cups arugula
1 (14-ounce) can inexperienced lentils, rinsed and drained
What you do:
- Preheat oven to 375 levels. Flippantly grease a baking sheet. Right into a medium bowl, add candy potatoes and drizzle with 2 tablespoons of olive oil, salt, and pepper.
- Unfold candy potatoes on ready sheet and bake half-hour or till tender and browned in spots. Put aside.
- In a big bowl, whisk remaining olive oil, soy sauce, maple syrup, apple cider vinegar, and whole-grain mustard. Add arugula, lentils, and roasted candy potatoes. Toss to mix, and serve.
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