Kale, Sweet Potato, and Lentil Salad

Servings: 4-6

Description: Filling, refreshing, and comforting all at the same time. Made with fresh veggies and packed with plant protein.

Ingredients:
- 1-2 bunches of Kale (Dino kale or regular)
- 1 cup Lentils
- 2 cups water
- 2 Sweet Potatoes
- 4 Carrots
- 1 Bell Pepper
- 1/2 Red Onion
- 1 tbsp Avocado oil
- 1 tsp Italian seasoning
- 3 tbsp Balsamic Vinegar
- 2 tbsp Olive oil
- 2 tbsp Maple Syrup
- Salt and Pepper to taste

Recipe:
1. Preheat oven to 400 degrees Fahrenheit
2. Wash + cut sweet potatoes into bite-sized cubes
3. Place cubed sweet potatoes onto a baking sheet, then marinate with the avocado oil, salt, and Italian seasoning. Mix well
4. Bake till potatoes are slightly browned (~40 min)
5. While the potatoes bake, rinse off the lentils, then transfer them into a pot, fill the pot with 2 cups of water, and add a pinch of salt
6. Boil the lentils until they have absorbed all the water and are tender (~25-30 minutes)
7. Prep the kale by washing well, cutting off stems, then cutting leaves into the preferred size
8. Same process above for the kale applies to the carrots and bell pepper (cut into bite-sized pieces)
9. Peel and dice half an onion
10. Place all the prepped fresh veggies into a large bowl
11. Add the olive oil, maple syrup, balsamic vinegar, salt, and pepper into the salad bowl and toss together
12. Once the sweet potatoes and lentils are cooked, fully add them both to the bowl and mix until combined well with all other ingredients