Lentil Salad With Roasted Sweet Potatoes and Queso Fresco

READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 400 degrees.
  • Toss the cubed sweet potatoes and the chopped red onion with 2 tablespoons olive oil, the SazonGoya seasoning packet, and salt and pepper.
  • Place vegetables in a roasting pan and roast, gently stirring every 10 minutes or so, until potatoes are starting to brown around the edges and appear slightly crispy. Let cool.
  • While potoatoes are roasting, bring the lentils to a boil in the 2 cups of water with 1 teaspoon salt.
  • Simmer lentils gently until tender, about 25 minutes.
  • Drain lentils well, and let cool completely. Place lentils in a bowl and toss with 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, and the juice of one lime.
  • Stir in the sweet potatoes and onions, chopped red pepper, and queso fresco, and gently toss to mix. Season with salt and pepper to taste.
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