The Big Southwest Lentil Salad Bowl

Quick, simple and bursting with fresh, nutritious ingredients. The base of this salad bowl is a protein rich blend of seasoned green lentils and black beans and a colourful array of bell peppers, purple onion, and baked sweet potato. After that, it’s all about the toppings!

Lentil Black Bean Sweet Potato Base:
1 small sweet potato, baked
1½ cups cooked green lentils (or ¾ cup dry – refer to cooking instructions)
1 tbsp olive oil
1 cup chopped bell peppers (I used red, green, and yellow)
½ cup red onion, chopped
3 cloves garlic, minced
¾ cup black beans, drained
½ tsp salt
1 tsp chili powder

Toppings:
1-2 cups mild lettuce (iceberg, butter, romaine, spinach), shredded
1 chopped tomato, chopped
¼ cup green or red onion, finely chopped
1 avocado (or guacamole)
½ cup fresh or canned corn
2 tbsp cilantro
1-2 tbsp lime juice

Optional:

salsa
sriracha
taco sauce
vegan sour cream
Daiya shreds

View the full recipe at I Love Vegan →